Seed Oil Free Ginger-Scallion Chicken Wings
Crispy, glossy, and loaded with bold flavor, these oven-roasted wings hit every note you want from a crowd-pleasing appetizer or weeknight dinner. The secret to the shatteringly crisp skin is a hot oven, a wire rack for airflow, and a generous pat-dry before they ever touch the pan — no deep fryer, no mystery oils required. Coconut oil stands in as the only fat here, keeping things completely free from the refined vegetable and seed oils that sneak into so many wing recipes and restaurant batters. The sauce is where things really shine: coconut aminos, apple cider vinegar, honey, fresh ginger, and garlic simmer down into something sticky, tangy, and deeply savory, then get thickened with a quick arrowroot slurry for that perfect glossy coat. Golden turmeric gives the wings a gorgeous color before they even hit the sauce, and a shower of fresh scallions at the end adds brightness and a little bite. Every ingredient is intentional, and nothing on this list will leave you second-guessing what you're actually eating. Toss them, plate them, and watch them disappear.
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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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