Celery Free Ginger-Scallion Chicken Wings
Crispy, golden, and glazed in a sticky sauce built on ginger, garlic, and coconut aminos, these wings deliver serious flavor without a single ingredient that needs to be second-guessed. The turmeric-dusted skin gets beautifully caramelized in a hot oven, and the arrowroot-thickened sauce clings to every piece in the best possible way. Celery and celery seed are common lurkers in wing marinades, spice blends, and bottled sauces, so making your own from scratch here is genuinely the smartest move. Every component is straightforward and easy to source, and the sauce comes together on the stovetop while the wings do their thing in the oven. A finishing shower of fresh scallions adds a bright, oniony bite that ties the whole dish together. These are the kind of wings that disappear fast, so you may want to double the batch.
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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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