Legume 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 serious crunch without a drop of frying oil. Coconut aminos stand in for soy sauce and bring that deep, umami-rich backbone without any legume-derived ingredients, making the whole dish naturally free from soy and its relatives. The sauce comes together in minutes on the stovetop, thickened with arrowroot starch into a glossy, clingy glaze that coats every wing perfectly. A shower of sliced scallions at the end adds a fresh, peppery bite that cuts right through the richness. Whether you're navigating a legume sensitivity or just want a cleaner wing night, this recipe delivers bold flavor with a short, straightforward ingredient list you can actually 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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