Nutmeg Free Ginger-Scallion Chicken Wings
Crispy, golden, and glazed in a sticky sauce built on fresh ginger, garlic, and coconut aminos, these wings deliver serious flavor without a single warm spice that could cause concern. So many wing sauces and spice blends sneak in unexpected seasonings, 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 hit the sauce — no deep fryer required. A quick arrowroot-thickened glaze pulls everything together with a glossy, restaurant-worthy finish that clings to every piece. Bright apple cider vinegar cuts through the honey's sweetness, and a generous handful of fresh scallions on top keeps things lively and fresh. 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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