MSG Free Crispy Chicken Wings with Garlic-Herb Glaze
Crispy, golden chicken wings with a sticky garlic-herb glaze are the kind of crowd-pleaser that disappears fast — and this version is built entirely from clean, whole ingredients with no flavor enhancers hiding anywhere in the lineup. The secret to that serious crunch is a combination of thoroughly dried skin, arrowroot starch, and a hot oven with a wire rack that lets air circulate all the way around each wing. Coconut aminos stand in for soy sauce in the glaze, delivering that deep, savory-sweet backbone without any of the additives that make conventional wing sauces a concern. Fresh ginger, minced garlic, apple cider vinegar, and honey round out the glaze with bright, layered flavor that tastes anything but stripped down. A quick simmer brings it all together into something glossy and fragrant that clings beautifully to every piece. Finished with fresh thyme and an optional squeeze of lemon, these wings are bold, satisfying, and genuinely hard to stop eating.
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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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