Paleo Maple Glazed Chicken Wings

Sticky, caramelized, and packed with warm spice, these wings deliver everything you want from a crowd-pleasing appetizer without a single grain or refined sugar in sight. The secret to that glossy, lacquered finish is a quick stovetop glaze built from pure maple syrup, coconut aminos, and apple cider vinegar — all thickened with arrowroot starch instead of cornstarch, keeping things completely grain-free. Coconut aminos do the heavy lifting that soy sauce usually handles, bringing that savory depth without any of the soy or gluten concerns that make so many wing sauces off-limits. A double-glaze technique — brushing halfway through the final roast, then again near the end — means every bite is coated in that sticky, gingery goodness rather than just a thin afterthought. Turmeric and fresh ginger show up in both the dry rub and the glaze, so the flavor is layered and genuinely interesting, not just sweet. A squeeze of lime and a handful of fresh cilantro at the end cut through the richness and make the whole platter look as good as it tastes. These are the kind of wings that disappear fast, so you might want to double the batch.

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