Yeast Free Ginger-Scallion Chicken Wings
These oven-roasted wings are everything you want from a crowd-pleasing appetizer — crispy golden skin, a sticky-savory glaze, and a bright hit of fresh ginger and scallion in every bite. The turmeric-and-coconut-oil coating does serious work in the oven, building deep color and crunch without a drop of frying oil. Wings can be a surprisingly tricky category when you're avoiding yeast, since many sauces and marinades sneak in fermented ingredients or additives that don't belong on your plate. Here, the glaze leans on coconut aminos and apple cider vinegar for that umami depth, keeping things clean and completely free of the usual problem ingredients. Arrowroot starch thickens the sauce into a glossy, clingy coating that holds onto every wing like it means it. The whole thing comes together in one bowl and one small saucepan, which means less cleanup and more time enjoying the results. Finish with a shower of sliced scallions and a little extra grated ginger if you want that extra zing — it's the kind of detail that makes people ask for the recipe.
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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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