AIP Friendly Maple Glazed Chicken Wings
Sticky, caramelized wings that actually fit a strict elimination protocol — yes, it's possible, and this recipe delivers without cutting corners on flavor. The wings get roasted on a wire rack at high heat so the skin crisps up beautifully before a glossy glaze of pure maple syrup, coconut aminos, apple cider vinegar, and fresh ginger gets layered on in two coats. Coconut aminos stand in for soy sauce seamlessly, bringing that savory depth without any of the ingredients that make traditional wing sauces off-limits. Arrowroot starch thickens the glaze into something genuinely sticky and lacquered, so these look and eat like the real deal. Turmeric and fresh ginger run through both the dry rub and the glaze, giving every bite a warm, aromatic backbone that feels intentional rather than like a substitution. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make the platter look gorgeous. This makes four servings, so it's just right for a weeknight dinner or a small gathering where you don't want to explain your dietary needs — just pass the platter and watch them disappear.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- ½ tsp ground turmeric
- ½ tsp ground ginger
For the glaze
- ¼ cup pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 tablespoon per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, finely grated
- ¼ tsp ground turmeric
- 1 tsp arrowroot starch
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (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 mixing bowl, toss the wings with the melted coconut oil, sea salt, turmeric, and ground ginger until evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!