Nutmeg Free Maple Glazed Chicken Wings

These sticky, golden wings hit every note you want — caramelized, a little tangy, warmly spiced, and deeply satisfying. The glaze builds its complexity from pure maple syrup, coconut aminos, apple cider vinegar, fresh ginger, and garlic, so there's no need for the warming spice blends that so often sneak nutmeg into an otherwise simple recipe. A double-glaze technique — brushing halfway through the final roast, then again at the end — means every wing comes out lacquered and glossy rather than soggy or pale. Turmeric and ground ginger do the heavy lifting in the spice department, giving the wings a beautiful color and a gentle heat that feels bright rather than heavy. Arrowroot starch thickens the glaze quickly and cleanly, keeping the whole ingredient list short and straightforward. A squeeze of lime and a handful of fresh cilantro at the end 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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