Walnut 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've even sat down. The secret to that serious crunch is a combination of thoroughly dried skin, a light coating of arrowroot starch, and a hot oven with a wire rack that lets air circulate all the way around each piece. No deep fryer, no fuss — just deeply satisfying results straight from your oven. The glaze comes together in minutes on the stovetop, building layers of savory, tangy, and subtly sweet flavor from coconut aminos, apple cider vinegar, honey, fresh garlic, and grated ginger, all finished with fragrant thyme leaves. Every single ingredient here is naturally free of tree nuts, so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. A squeeze of lemon and a scatter of fresh parsley right before serving brighten everything up and make the whole dish look as good as it tastes. Whether you're feeding a crowd or just treating yourself on a weeknight, these wings deliver big on flavor without any compromise.
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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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