Cashew Free Ginger-Scallion Chicken Wings

Crispy, golden, and glazed in a sticky sauce that hits every note — savory, tangy, gently sweet, and alive with fresh ginger — these wings are the kind of thing that disappears fast at any table. The turmeric-dusted skin gets beautifully caramelized in a hot oven on a wire rack, which means you're getting that satisfying crunch without a drop of frying oil. The sauce comes together in minutes on the stovetop, built from coconut aminos, apple cider vinegar, honey, and a generous amount of freshly grated ginger and garlic, then thickened with arrowroot starch until it clings to every piece. There's no soy, no nuts, and no hidden ingredients to second-guess — just clean, bold flavors from a short list of real pantry staples. Tossing the hot wings straight into the sauce right out of the oven means every bite is coated and glossy before the scallions go on top. It's the kind of recipe that looks and tastes like serious effort but comes together with very little fuss.

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