These wings deliver everything you want from a game-day classic — shatteringly crisp skin, juicy meat, and a sticky, fragrant glaze that hits sweet, savory, and garlicky all at once. The secret to that serious crunch is arrowroot starch, which coats the wings beautifully and crisps up in a hot oven without any grain-based flour or breading in sight. Coconut aminos stand in for soy sauce in the glaze, bringing that deep umami richness while keeping the whole recipe free from wheat and rye derivatives that sneak into so many wing sauces and marinades. Fresh ginger and thyme give the glaze a brightness that lifts the whole dish, and a squeeze of lemon right before serving ties everything together. The wire rack setup is a small but important detail — it lets hot air circulate under the wings so you get that golden, audibly crisp skin without a single soggy patch. These are the kind of wings that disappear fast, so you might want to double the batch.
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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.
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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