Sesame Free Ginger-Scallion Chicken Wings

Crispy, sticky, and loaded with bold flavor, these oven-roasted wings hit every note you want from a great game-day or weeknight plate. The turmeric and coconut oil give the skin a gorgeous golden color before the sauce even enters the picture, and that sauce — built from coconut aminos, apple cider vinegar, honey, fresh ginger, and garlic — is the real star. Coconut aminos stand in beautifully for soy-based sauces, delivering that savory, slightly sweet depth without any sesame oil or sesame-containing condiments that typically sneak into wing recipes. The arrowroot slurry thickens everything into a glossy, clingy glaze that coats every inch of the crispy skin. Roasting on a wire rack means the heat circulates all around the wings, so you get that satisfying crunch without a deep fryer. A shower of fresh scallions and optional extra ginger at the end keeps things bright and punchy. These are the kind of wings that disappear fast, so you might want to double the batch.

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