Pork Free Ginger-Scallion Chicken Wings

Total time1 hr

Prep time15 min

Cook time45 min

5.0

(3)

Crispy, golden wings glazed in a sticky, aromatic sauce — this recipe delivers serious crowd-pleasing flavor without a drop of pork anywhere in sight. The wings get roasted on a wire rack at high heat, which means the skin turns genuinely crisp before they ever meet the sauce, no deep fryer required. Coconut aminos stand in beautifully for soy sauce, bringing that savory depth while keeping the ingredient list clean and free of any hidden additives that can sneak into conventional condiments. Fresh ginger and garlic simmer into the glaze alongside honey and apple cider vinegar, creating a balance of sweet, tangy, and warming heat that clings to every piece. A quick arrowroot slurry thickens the sauce in minutes, so it coats the wings in a glossy, restaurant-worthy finish. Finished with a shower of thinly sliced scallions, these wings look as good as they taste and come together with surprisingly little effort. Whether you're feeding a game-day crowd or just craving something bold on a weeknight, this one is going straight into the regular rotation.

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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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