Peanut Free Ginger-Scallion Chicken Wings
Crispy, golden, and coated in a sticky-savory glaze, these wings deliver serious restaurant-level flavor with a surprisingly clean ingredient list. The turmeric-dusted skin gets beautifully caramelized in a hot oven, while the sauce — built from coconut aminos, fresh ginger, garlic, and a touch of honey — comes together in just a few minutes on the stovetop. A quick arrowroot slurry thickens everything into a glossy, cling-to-every-bite coating that feels indulgent without relying on anything sketchy. For anyone navigating peanut allergies, wings can be a minefield at restaurants and even at the grocery store, where sauces and marinades often sneak in peanut oil or shared-facility warnings. Making them at home with this straightforward lineup means you know exactly what's going in the bowl. The finishing scatter of fresh scallions adds a bright, peppery pop that pulls the whole dish together. 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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