AIP Friendly Ginger-Scallion Chicken Wings
Crispy, sticky, and loaded with bold flavor, these wings are the kind of crowd-pleaser that nobody would ever guess fits a strict elimination protocol. The skin gets genuinely crisp thanks to a hot oven and a wire rack setup that lets air circulate all the way around each piece — no deep fryer, no grain-based coatings, no compromise. Coconut aminos stand in for soy sauce and deliver that savory, slightly sweet depth, while fresh ginger and garlic build the kind of aromatic punch that makes the whole kitchen smell incredible. Arrowroot starch thickens the glaze into something glossy and clingy without any nightshade-based thickeners or seed-derived starches that can trip up an autoimmune-friendly approach. A splash of apple cider vinegar and a little honey round out the sauce with brightness and just enough sweetness to balance the heat from the ginger. Finished with a shower of fresh scallions, they look as good as they taste. This recipe makes four servings, so it's just right for a weeknight dinner or a small gathering where you actually want to enjoy the food alongside everyone else.
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Learn more →Ingredients
4 servings
For the wings
- 2 lb chicken wings, split at the joint, tips removed
- 1 tbsp coconut oil, melted
- 1 tsp fine sea salt
- 1 tsp ground turmeric
For the sauce
- ¼ cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, finely grated
- 1 tsp arrowroot starch
- 1 tbsp cold water
For serving
- 4 scallions, thinly sliced
- 1 tsp fresh ginger, finely grated (optional)
Instructions
- 1
Preheat the oven 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. In a large bowl, toss the wings with the melted coconut oil, sea salt, and turmeric until evenly coated.
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