Pecan 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 delivers serious crunch without a single nut in sight. 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, honey, fresh garlic, and grated ginger come together in a quick pan glaze that's savory, slightly sweet, and fragrant with fresh thyme — it clings to every wing beautifully. Because the ingredient list is built entirely around whole, straightforward pantry staples, there's no need to scan labels for hidden nut-based oils or worry about cross-contact from processed sauces. 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 equally at home on a game-day spread or a weeknight dinner table, and the glaze comes together in just a few minutes while the wings finish roasting.
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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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