Mushroom Free Crispy Chicken Wings with Garlic-Herb Glaze
Crispy, golden wings with a sticky garlic-herb glaze are the kind of crowd-pleaser that disappears fast, and this version delivers serious crunch without a single ingredient that needs to be avoided. 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 all the way around each piece. Coconut aminos stand in beautifully for soy-based sauces, bringing a savory-sweet depth that pairs perfectly with fresh ginger, honey, and fragrant thyme in the glaze. Many wing sauces and seasoning blends sneak in unexpected ingredients, so making everything from scratch here means you know exactly what's going into the bowl. The glaze comes together in just a few minutes on the stovetop while the wings finish roasting, so timing is effortless. A squeeze of lemon and a scatter of fresh parsley at the end brighten everything up and make the plate look as good as it tastes. These are the kind of wings that make people ask for the recipe before they've even finished their first one.
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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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