Carrageenan Free Ginger-Scallion Chicken Wings
Crispy, golden, and glazed in a sticky sauce built from real, whole ingredients — these wings are the kind of thing that disappears fast at any table. Carrageenan is a surprisingly common additive in processed sauces, marinades, and even some coconut products, so making your own glaze from scratch is the smartest move for anyone avoiding it. Here, coconut aminos, apple cider vinegar, honey, fresh ginger, and garlic come together in a pan and get thickened with arrowroot starch — no mystery additives, no label-reading stress. The turmeric-dusted wings roast on a wire rack at high heat, which means the skin gets genuinely crisp without any deep-frying. That glossy, ginger-forward sauce clings to every piece, and the fresh scallions scattered on top add a bright, sharp finish that cuts right through the richness. It's bold, satisfying weeknight food that just happens to be made entirely from ingredients you can trust.
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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
- 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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