Pregnancy Friendly Crispy Chicken Wings with Garlic-Herb Glaze
Crispy, golden chicken wings with a sticky garlic-herb glaze hit every craving at once — savory, a little sweet, and deeply satisfying. During pregnancy, wings from a restaurant or takeout box can come with a long list of unknowns: mystery marinades, additives, and ingredients you'd rather skip. This recipe keeps everything clean and straightforward, using real-food staples like coconut aminos, fresh garlic, honey, and ginger so you know exactly what's going into every bite. The arrowroot starch and high-heat roasting method are what make the skin genuinely crispy without any deep frying, and the internal temperature check at 165°F means you can serve these with total confidence. Fresh ginger and turmeric bring warm, anti-inflammatory flavor to the coating, while the quick pan glaze layers on brightness with apple cider vinegar and fragrant thyme. A squeeze of lemon at the end ties everything together and makes the whole plate feel fresh rather than heavy. These are the kind of wings you'll want to make on repeat — crowd-pleasing, fuss-free, and completely made from ingredients you can feel good about right now.
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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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