Lupin Free Ginger-Scallion Chicken Wings
Crispy, golden, and glazed in a sticky sauce built from coconut aminos, fresh ginger, garlic, and a touch of honey — these wings are the kind of thing that disappears fast at any table. Roasting them on a wire rack at high heat is the move for getting that deep, crackling skin without a drop of added flour or starch in the coating. Lupin flour has quietly made its way into a surprising number of wing seasonings, coatings, and restaurant sauces, so making a batch at home is a genuinely smart call. Every ingredient here is straightforward and easy to verify, from the turmeric-dusted wings to the arrowroot-thickened glaze. The sauce comes together in minutes on the stovetop and clings beautifully to each piece, delivering that glossy, takeout-style finish without any of the guesswork. A shower of fresh scallions and a little extra grated ginger at the end keeps things bright and punchy. These are the wings you'll want to make on repeat.
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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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