Rye Free Maple Glazed Chicken Wings

These sticky, golden wings hit every note you want — caramelized edges, a glossy sweet-savory glaze, and just enough warmth from ginger and turmeric to keep things interesting. The glaze comes together in a single saucepan using pure maple syrup, coconut aminos, apple cider vinegar, and fresh garlic, so every ingredient is straightforward and easy to verify. For anyone navigating grain sensitivities, wings can be a surprisingly tricky order at restaurants or from the freezer aisle, where coatings and marinades often sneak in unexpected grains. Here, the coating is nothing but coconut oil and spices, and the thickening agent is arrowroot starch — clean, simple, and effective. Roasting on a wire rack at high heat does the heavy lifting for crispy skin, and the layered glaze application in the final stretch of cooking builds that lacquered, sticky finish you'd expect from a restaurant order. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole platter and make these feel just a little fancy without any extra effort. They're the kind of wings that disappear fast, so you might want to double the batch.

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