Mustard Free Maple Glazed Chicken Wings

Total time1 hr 5 min

Prep time15 min

Cook time50 min

5.0

(27)

Sticky, glossy, and packed with warm spice, these wings deliver everything you want from a crowd-pleasing appetizer or weeknight dinner. The glaze is built from pure maple syrup, coconut aminos, apple cider vinegar, and freshly grated ginger and garlic — bold, layered flavors with zero reliance on condiments that so often sneak mustard into the mix. Coconut aminos do the heavy lifting in place of soy-based sauces, keeping the whole recipe clean and free from the usual label-reading stress. A touch of arrowroot starch pulls the glaze together into something beautifully thick and lacquered, the kind that clings to every crispy edge. Roasting the wings on a wire rack at high heat gets the skin golden and crackling before the glaze even goes on, so you end up with that perfect contrast of crisp and sticky. A squeeze of fresh lime and a handful of cilantro at the end brighten everything up and make the plate look like it came straight out of a restaurant kitchen.

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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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