Rice Free Ginger-Scallion Chicken Wings

Total time1 hr

Prep time15 min

Cook time45 min

5.0

(3)

Crispy, golden wings glazed in a sticky, fragrant sauce — this recipe delivers serious crowd-pleasing flavor without a grain of rice in sight. The turmeric-dusted wings roast on a wire rack at high heat, which means the skin gets genuinely crisp rather than steamed, and the payoff is that satisfying crunch in every bite. Coconut aminos stand in for soy sauce and bring a mellow, savory depth to the glaze, while fresh ginger and garlic make the whole kitchen smell incredible as the sauce simmers. Arrowroot starch thickens everything into a glossy, cling-worthy coating that rivals any takeout version — no cornstarch, no soy, no hidden fillers to second-guess. A generous shower of sliced scallions and an optional hit of extra ginger at the end keeps the flavors bright and fresh against that rich, caramelized glaze. These wings work just as well for a weeknight dinner as they do for a game-day spread, and the clean ingredient list means you can serve them confidently to a mixed crowd.

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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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