Black Pepper Free Ginger-Scallion Chicken Wings

Crispy, golden wings glazed in a sticky, aromatic sauce — this recipe delivers serious crowd-pleasing energy without a single crack of the pepper mill. For anyone navigating a black pepper sensitivity or intolerance, wings can feel like a minefield, since most marinades and dry rubs lean heavily on it as a base spice. Here, turmeric and sea salt do the heavy lifting on the wings themselves, giving the skin a gorgeous color and a warm, earthy depth that stands completely on its own. The sauce is where things really come alive — coconut aminos, apple cider vinegar, honey, fresh ginger, and garlic simmer down into something tangy, sweet, and deeply savory, then get thickened with arrowroot starch until it clings to every piece. Roasting on a wire rack at high heat means the skin gets genuinely crisp before the sauce ever touches it, so you're not sacrificing texture for flavor. A shower of fresh scallions and optional extra ginger at the end keeps everything bright and punchy. These are the kind of wings that disappear fast, and nobody will miss what isn't in them.

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