Pork 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 from the plate before you even sit down. The secret to that serious crunch is a combination of thoroughly dried skin, arrowroot starch, and a hot oven with a wire rack — no deep fryer required. Turmeric and ground ginger give the coating a warm, aromatic depth before the wings even hit the glaze, so every layer of flavor is working hard. The glaze itself comes together in minutes: coconut aminos bring a savory, umami-rich base, honey adds just enough sweetness, and fresh thyme ties it all together with a herby finish. Because the entire recipe relies on straightforward, clean ingredients, there's no need to scrutinize labels for hidden pork-derived additives or worry about what's lurking in a bottled sauce. A squeeze of lemon right before serving brightens everything up and cuts through the richness beautifully. These are the wings you'll want on rotation for game nights, weeknight dinners, or honestly any occasion that calls for something seriously satisfying.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!