Pistachio 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. The turmeric-dusted skin gets beautifully caramelized in a hot oven, and roasting them on a wire rack means the heat circulates all around each piece for that satisfying crunch without a drop of frying oil. The sauce comes together in minutes on the stovetop, thickened with arrowroot starch until it clings to every wing in a glossy, savory-sweet coat. A shower of fresh scallions at the end adds a bright, peppery finish that cuts right through the richness. For anyone navigating tree nut allergies, wings can be a sneaky minefield at restaurants where shared fryers and house sauces are the norm — making this oven-baked version such a reliable go-to. Every ingredient here is straightforward and easy to source, so you stay in full control of what goes on the plate. 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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