Legume Free Maple Glazed Chicken Wings

Total time1 hr 5 min

Prep time15 min

Cook time50 min

5.0

(27)

Sticky, golden, and packed with warm spice, these wings hit every note you want from a crowd-pleasing appetizer or weeknight dinner. The glaze builds serious depth from pure maple syrup, coconut aminos, fresh ginger, and garlic — all simmered down and thickened with arrowroot starch into something glossy and irresistible. Coconut aminos does the heavy lifting that soy sauce usually would, making this completely free of legume-derived ingredients without sacrificing any of that savory-sweet punch. Roasting the wings on a wire rack at high heat gets the skin beautifully crisp before the glaze even goes on, so you end up with that perfect combination of crackly exterior and lacquered, sticky finish. A final squeeze of lime and a scatter of fresh cilantro brighten everything up and keep the flavors lively. Whether you're feeding a crowd or just treating yourself, these wings are the kind of recipe you'll come back to again and again.

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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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