Pecan Free Ginger-Scallion Chicken Wings
These wings hit every note you want — crispy, sticky, fragrant, and deeply savory — without a single nut in sight. The turmeric and coconut oil give the skin a gorgeous golden color and a subtle warmth before the sauce even enters the picture. That sauce is where things get really exciting: coconut aminos, apple cider vinegar, honey, fresh ginger, and garlic simmer down into something glossy and bold, then get thickened with arrowroot starch for a silky, restaurant-worthy finish. Roasting on a wire rack at high heat is the move for getting that crackling crisp skin without any frying. A shower of fresh scallions at the end adds a bright, grassy pop that cuts right through the richness. Whether you're cooking for a crowd or just treating yourself on a weeknight, this is the kind of recipe that disappears fast off the platter.
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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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