Crispy, golden, and glazed in a sticky sauce built from coconut aminos, fresh ginger, garlic, and a touch of honey — these wings deliver serious restaurant-level flavor straight from your home oven. The turmeric-and-coconut-oil coating gives the skin a gorgeous color and a subtle warmth before the sauce even enters the picture. Because the glaze relies on coconut aminos instead of conventional soy or fermented grain-based condiments, and arrowroot starch in place of flour-based thickeners, the whole recipe stays completely free of rye and other grain concerns without any compromise on depth or richness. Roasting on a wire rack at high heat is the real secret to that shatteringly crisp skin — no deep fryer, no fuss. The quick pan sauce comes together while the wings are still in the oven, so everything hits the table at once. A shower of fresh scallions and an optional extra hit of grated ginger at the end keeps the flavors bright and lively. Whether you're feeding a crowd or just treating yourself, these wings are the kind of thing people ask you to make again before they've even finished the first plate.
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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.
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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