Breastfeeding Friendly Maple Glazed Chicken Wings
Sticky, golden, and packed with warm spice, these wings hit that perfect balance of sweet and savory that makes it genuinely hard to stop at just a few. The glaze builds real depth from fresh ginger, garlic, and a touch of turmeric — ingredients that are not only delicious but also commonly celebrated for their nourishing properties during the postpartum period. Coconut aminos stand in for soy sauce, keeping the flavor bold without any of the additives or preservatives that nursing parents often prefer to avoid. The arrowroot-thickened glaze clings beautifully to every crispy edge, so you get that lacquered, restaurant-style finish straight from your home oven. Roasting on a wire rack means the skin gets genuinely crisp before the glaze even goes on, which makes the final sticky coating all the more satisfying. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make the platter look as good as it tastes. Whether you're cooking for yourself or feeding a crowd, this is the kind of feel-good comfort food that doesn't ask you to compromise on flavor.
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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
- 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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