Hazelnut 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 nut in sight. Tree nut allergies can make saucy wing recipes tricky — many bottled sauces and Asian-inspired glazes sneak in hazelnut oil or are processed on shared lines — but every ingredient here is straightforward and easy to verify. The wings are roasted on a wire rack at high heat, which means the skin gets genuinely crisp before they ever touch the sauce. That sauce is the real star: tangy from apple cider vinegar, subtly sweet from honey, and thickened with arrowroot starch for a glossy, restaurant-quality finish. A shower of fresh scallions and optional extra ginger on top keeps things bright and punchy right up to the last bite. These are the kind of wings that disappear fast, so you might 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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