Seed Oil Free Crispy Chicken Wings with Garlic-Herb Glaze
Crispy, golden chicken wings are one of those crowd-pleasing dishes that can be surprisingly hard to pull off cleanly when you're avoiding industrially processed cooking oils. This recipe skips canola, vegetable, and soybean oil entirely, relying on coconut oil to deliver that satisfying roasted richness without any of the refined stuff. The real secret to the shatter-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. Once the wings are deep golden and crackling, they get tossed in a quick pan glaze built from coconut aminos, honey, apple cider vinegar, fresh garlic, and grated ginger — bright, savory, and just a little sticky in the best possible way. Fresh thyme stirred in off the heat keeps the herbal note clean and fragrant rather than cooked-down and flat. A squeeze of lemon at the table cuts right through the richness and ties everything together. These are the kind of wings that disappear fast, so consider making a double batch.
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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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