Lactose Free Crispy Chicken Wings with Garlic-Herb Glaze
These wings deliver serious crunch without a drop of dairy anywhere in the recipe — no butter baste, no cream-based dip, nothing that would cause a problem for anyone avoiding lactose. The secret to that shatteringly crisp skin is a combination of thoroughly dried wings, a light coating of arrowroot starch, and a hot oven with a wire rack that lets air circulate underneath every piece. Turmeric and ground ginger give the coating a warm, golden color before the wings even hit the glaze. That glaze — built from coconut aminos, honey, fresh garlic, and grated ginger — reduces into something sticky, savory, and just a little sweet, with fresh thyme stirred in at the end for a bright herbal finish. Tossing the hot wings straight into the bowl with the glaze means every surface gets coated and the heat helps it cling. A squeeze of lemon over the top right before serving cuts through the richness and pulls the whole thing together. These are the kind of wings that disappear fast, so consider doubling the batch.
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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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