Chestnut Free Crispy Chicken Wings with Garlic-Herb Glaze

These wings deliver the kind of shatteringly crisp skin that most people assume only comes from a deep fryer — and they do it entirely in the oven. The secret is patting the wings bone-dry and coating them in arrowroot starch before roasting on a wire rack at high heat, which pulls moisture away from the surface and lets the skin blister and crunch beautifully. A quick pan glaze of coconut aminos, honey, apple cider vinegar, garlic, and fresh ginger comes together in just a few minutes and clings to every piece with a sticky, savory-sweet finish that tastes far more complex than the ingredient list suggests. Fresh thyme stirred in off the heat adds a bright, herby note that cuts through the richness perfectly. Every ingredient here is straightforward and naturally free from tree nuts, so there's no need to scrutinize labels or worry about unexpected additions hiding in a sauce or coating. Serve them straight from the bowl with lemon wedges for a little acidity, and don't be surprised if they disappear before you even sit down.

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