Eggless Maple Glazed Chicken Wings
These sticky, golden wings hit every note you want — sweet, savory, a little tangy, and deeply aromatic from layers of ginger, garlic, and turmeric. The glaze is built entirely from pantry-friendly ingredients like pure maple syrup, coconut aminos, and apple cider vinegar, so there's no soy sauce or mystery additives to second-guess. Arrowroot starch thickens everything into a glossy, lacquered coating that clings to every crispy edge without any egg-based binders in sight. Roasting on a wire rack is the real secret here — it lets hot air circulate underneath so the skin renders and crisps up beautifully before the glaze even goes on. A double-glaze finish in the final stretch of roasting means the wings come out sticky and caramelized rather than wet or soggy. Finish with a squeeze of lime and a handful of fresh cilantro, and you've got a platter that looks and tastes like serious effort with surprisingly simple steps.
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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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