Gluten Free Maple Glazed Chicken Wings

These sticky, golden wings hit every note you want — sweet, savory, a little tangy, and deeply aromatic from layers of fresh ginger, garlic, and turmeric. The glaze comes together in one small saucepan using pure maple syrup, coconut aminos, and apple cider vinegar, with arrowroot starch standing in for cornstarch to thicken everything up beautifully. Coconut aminos do all the heavy lifting that soy sauce usually would, which means the whole recipe stays naturally free of gluten without any awkward substitutions or specialty products that are hard to find. Roasting the wings on a wire rack at high heat gets the skin genuinely crisp before the glaze ever touches them, so you end up with that lacquered, sticky finish without any sogginess. A final squeeze of lime and a handful of fresh cilantro cut through the sweetness and make the whole platter look like something you'd order at a restaurant. These are the kind of wings that disappear fast, so you might want to double the batch.

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