Beef Free Maple Glazed Chicken Wings

Total time1 hr 5 min

Prep time15 min

Cook time50 min

5.0

(27)

These sticky, golden wings hit every note you want — crispy skin, a glossy glaze with real depth, and just enough warmth from fresh ginger and turmeric to keep things interesting. The glaze comes together on the stovetop with pure maple syrup, coconut aminos, apple cider vinegar, and a touch of arrowroot starch to get that perfect clingy, lacquered finish. Roasting on a wire rack at high heat is the move here — it lets hot air circulate all around the wings so the skin crisps up beautifully before the glaze even goes on. A two-stage glazing method in the final stretch of roasting builds layers of flavor and that irresistible sticky coating that makes wings worth the effort. Coconut aminos bring a savory, umami-rich backbone without any soy, which also means this recipe sidesteps a lot of the ingredient concerns that come with conventional wing sauces. Finish with fresh cilantro and a squeeze of lime and you've got a platter that looks and tastes like it came from somewhere far more complicated than your own oven.

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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
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.

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