Seeds Free Maple Glazed Chicken Wings
Sticky, glossy, and packed with warm spice, these oven-roasted 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, fresh garlic, and grated ginger — bold, layered flavors with zero reliance on soy sauce or any seed-derived ingredients that can sneak into store-bought sauces. Arrowroot starch does the thickening work here, giving the glaze that gorgeous, lacquered finish without any cornstarch or seed-based additives. Roasting the wings on a wire rack at high heat gets the skin beautifully golden before the glaze even goes on, so you end up with that satisfying crisp-then-sticky texture in every bite. A finishing scatter of fresh cilantro and a squeeze of lime cuts through the sweetness and makes the whole platter look like something from a restaurant menu. Whether you're feeding a group or meal-prepping for the week, these wings are the kind of recipe you'll come back to again and again.
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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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