Walnut Free Ginger-Scallion Chicken Wings
Crispy, golden, and glazed in a sticky sauce built on ginger, garlic, and coconut aminos, these wings deliver serious restaurant-level flavor with a clean, straightforward ingredient list. The turmeric-dusted skin gets beautifully caramelized in a hot oven, and the arrowroot-thickened glaze clings to every piece without any of the murky additives you'd find in a bottled sauce. For anyone navigating nut allergies, wings can actually be a sneaky minefield — shared fryer oils, walnut-based sauces, and mystery marinades are everywhere. Here, every component is made from scratch, so you know exactly what's going in. The apple cider vinegar gives the glaze a bright, tangy backbone that balances the honey's sweetness, while fresh scallions scattered on top add a pop of color and a mild bite. Toss them straight from the oven while they're still sizzling and serve immediately — these do not last long on the platter.
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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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