Chestnut Free Maple Glazed Chicken Wings
Sticky, golden, and packed with warm spice, these oven-roasted wings deliver serious crowd-pleasing flavor without a single complicated ingredient. The wings get tossed in coconut oil, turmeric, and ginger before hitting a hot oven on a wire rack — that setup is the secret to genuinely crispy skin without any frying. While they roast, a quick stovetop glaze comes together from pure maple syrup, coconut aminos, apple cider vinegar, fresh garlic, and a touch of arrowroot starch to get it glossy and thick. Brushing the glaze on in two stages during the final stretch of roasting means every wing ends up lacquered, sticky, and deeply caramelized. For anyone navigating tree nut concerns, this recipe is naturally free of chestnuts and chestnut-derived ingredients — every component is straightforward and easy to verify at the store. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole thing up beautifully. These are the kind of wings that disappear fast, so you might want to double the batch.
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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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