Wheat 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 fast — and this version delivers all that satisfying crunch without a trace of wheat in sight. The secret to the shatteringly 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. Arrowroot does the heavy lifting that flour or breadcrumbs usually handle, giving you that deep golden exterior with none of the gluten concerns. The glaze is built on coconut aminos instead of soy sauce, so it brings that savory-sweet depth while keeping things completely wheat-free — no label-reading required. Fresh ginger, minced garlic, honey, and thyme come together in just a few minutes on the stovetop, reducing into something glossy and fragrant that clings to every wing. A squeeze of lemon right before serving cuts through the richness and makes the whole thing feel bright and balanced. These are the wings you bring to a gathering and never have to explain — they just taste incredible.
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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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