Turkey Free Crispy Chicken Wings with Garlic-Herb Glaze
Crispy, golden wings with a sticky garlic-herb glaze are the kind of crowd-pleaser that disappears from the plate before you've even sat down. These are built entirely around chicken, so anyone avoiding turkey — whether for dietary, religious, or personal reasons — can dig in without a second thought. The technique here is what makes them special: patting the wings completely dry, coating them in arrowroot starch and warm spices, then roasting on a wire rack at high heat creates that shatteringly crisp skin you'd normally only expect from a deep fryer. Coconut aminos stand in for soy sauce in the glaze, bringing a rich, savory depth alongside honey, fresh ginger, and thyme that caramelizes beautifully in just a few minutes on the stovetop. Tossing the hot wings straight into that glossy glaze means every bite is coated in something sweet, tangy, and deeply aromatic. A squeeze of lemon and a scatter of fresh parsley right before serving keeps everything bright and balanced. Whether you're feeding a game-day crowd or just treating yourself on a weeknight, this one is hard to beat.
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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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