Turkey Free Ginger-Scallion Chicken Wings
Crispy, golden, and glazed in a sticky sauce built on coconut aminos, fresh ginger, and garlic, these chicken wings are the kind of crowd-pleaser that disappears fast. A light coating of turmeric and sea salt before roasting gives the skin a gorgeous deep color and a savory base that plays beautifully against the tangy-sweet glaze. Roasting on a wire rack at high heat is the move here — it lets hot air circulate all around each wing, so you get genuinely crisp skin without a drop of frying oil. The sauce comes together in minutes on the stovetop, and the arrowroot slurry thickens it just enough to cling to every piece without turning gloppy. Coconut aminos stand in for soy sauce seamlessly, delivering that savory umami depth while keeping the ingredient list clean and free of common allergen concerns. A shower of fresh scallions and an optional hit of extra grated ginger at the end keeps everything bright and lively. Whether you're feeding a game-day crowd or just treating yourself on a weeknight, these wings are genuinely hard to stop eating.
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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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