Nightshade Free Maple Glazed Chicken Wings
Sticky, golden, and packed with warm spice, these wings deliver everything you want from a crowd-pleasing appetizer without a single nightshade in sight. That means no hot sauce, no paprika, no tomato-based dip — just a glossy maple glaze built on coconut aminos, apple cider vinegar, fresh ginger, and garlic that honestly doesn't miss a thing. The turmeric and ginger give the wings a beautifully complex, slightly earthy backbone before they even hit the glaze, so every layer of flavor is doing real work. Roasting on a wire rack at high heat gets the skin genuinely crispy, and the three-stage glazing process — brush, roast, brush again — builds that lacquered, sticky finish you'd expect from a restaurant order. Coconut aminos stand in for soy sauce seamlessly here, bringing a mild savory-sweet depth that plays perfectly against the maple syrup and vinegar. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole platter and make it feel like something special. Whether you're cooking for a dietary restriction or just chasing the best wings you've ever made, this one is genuinely hard to beat.
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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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