Capsaicin Free Crispy Chicken Wings with Garlic-Herb Glaze
Crispy, golden chicken wings are one of those crowd-pleasing dishes that can feel off-limits when you need to avoid capsaicin — most wing recipes lean hard on hot sauce, cayenne, or chili-laced rubs. This version delivers all the crunch and bold flavor without a trace of heat, making it genuinely exciting rather than a compromise. The secret to the shatteringly crisp skin is a thorough pat-dry and a light coating of arrowroot starch, which crisps up beautifully in a hot oven without any frying required. Once the wings come out golden and audibly crisp, they get tossed in a quick pan glaze built from coconut aminos, honey, apple cider vinegar, fresh garlic, and ginger — savory, slightly sweet, and deeply aromatic. Fresh thyme stirred in at the end adds an herby brightness that makes the whole thing feel a little elevated. A squeeze of lemon over the top right before serving ties every flavor together and keeps things lively. These are the kind of wings that disappear fast, no matter who's at the table.
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Learn more →Ingredients
4 servings
For the wings
- 2 ½ lb chicken wings, split at the joint, tips removed
- 3 tbsp arrowroot starch
- 1 tsp fine sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 2 tbsp coconut oil, melted
For the glaze
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 3 cloves garlic, finely minced
- 1 tsp fresh ginger, finely grated
- 1 tbsp fresh thyme leaves
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Set a wire rack inside a large rimmed baking sheet and lightly grease the rack with a little coconut oil.
- 2
Pat the chicken wings thoroughly dry with paper towels — the drier the surface, the crisper the skin. Place them in a large mixing bowl.
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