Macadamia 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 deliver serious flavor without a single nut in sight. The turmeric-and-coconut-oil coating gives the skin a gorgeous deep color and a satisfying crunch straight out of a hot oven, no frying required. A quick arrowroot-thickened pan sauce pulls everything together in minutes, clinging to every piece with that glossy, restaurant-worthy finish. Coconut aminos do a brilliant job standing in for soy sauce here, bringing savory depth that pairs beautifully with the bright bite of apple cider vinegar. Piling on fresh scallions and a little extra grated ginger right before serving keeps the whole dish feeling vibrant and alive. Whether you're feeding a crowd or just treating yourself on a weeknight, these wings are the kind of thing people ask you to make again before they've even finished the first plate.
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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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