Peanut Free Crispy Chicken Wings with Garlic-Herb Glaze
Crispy, golden chicken wings are one of those crowd-pleasing dishes that can feel risky when you're navigating ingredient labels — especially with store-bought sauces that often sneak in unexpected additives. This recipe keeps everything clean and straightforward, built entirely from whole, recognizable ingredients with no hidden surprises. The secret to that serious crunch is a combination of thoroughly dried skin, a light coating of arrowroot starch, and a hot oven with a wire rack that lets air circulate all the way around each wing. Turmeric and ground ginger give the coating a warm, aromatic depth before the wings even hit the glaze. That glaze — coconut aminos, honey, fresh garlic, apple cider vinegar, and thyme — comes together in just a few minutes on the stovetop and clings beautifully to the hot wings the moment they're tossed. The result is sticky, savory, and just a little sweet, with a brightness from the lemon wedges that cuts right through the richness. Whether you're feeding a crowd or just treating yourself, these wings deliver serious restaurant-level satisfaction straight from your own kitchen.
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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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