Gelatin 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, warm spice, and a glossy glaze that clings to every bite. The secret to that thick, shiny finish is arrowroot starch, which does the thickening job cleanly without any animal-derived additives that can sneak into conventional wing sauces. Pure maple syrup and coconut aminos build a glaze that's deeply savory and just sweet enough, brightened by fresh ginger, garlic, and a touch of apple cider vinegar. Turmeric runs through both the dry rub and the glaze, giving the wings a warm, earthy backbone and that gorgeous amber color. Roasting on a wire rack at high heat means the skin gets genuinely crispy before the glaze even goes on, so you're not sacrificing texture for flavor. A final squeeze of lime and a scatter of fresh cilantro pull everything together into something that feels restaurant-worthy with very little effort. These are the kind of wings that disappear fast, so you might want to double the batch.

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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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