Chestnut Free Ginger-Scallion Chicken Wings
Sticky, golden, and loaded with bold flavor, these oven-roasted wings deliver everything you want from a crowd-pleasing appetizer or weeknight dinner. The wings get tossed in coconut oil and turmeric before hitting a hot oven on a wire rack, which means the skin crisps up beautifully without any deep frying. While they roast, a quick stovetop sauce comes together using coconut aminos, apple cider vinegar, honey, fresh ginger, and garlic — all thickened with a simple arrowroot slurry into a glossy, cling-worthy glaze. There are no hidden tree nut products lurking in this ingredient list, so anyone navigating that particular allergy can dig in with total confidence. The finishing touch of thinly sliced scallions and an optional hit of extra fresh ginger keeps things bright and punchy against the rich, savory glaze. These wings are best served straight from the bowl while the sauce is still warm and the skin still has that satisfying crunch.
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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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