Shellfish Free Maple Glazed Chicken Wings
These wings hit every note you want — sticky, glossy, warmly spiced, and deeply savory with a caramelized edge that makes it hard to stop at just a few. The glaze comes together on the stovetop from pure maple syrup, coconut aminos, apple cider vinegar, fresh garlic, and ginger, thickened with arrowroot starch so it clings to every crispy surface. Coconut aminos do a lot of heavy lifting here, delivering that rich, umami-forward depth without any soy or shellfish-derived ingredients hiding in the bottle. Roasting the wings on a wire rack at high heat gets the skin genuinely crisp before the glaze even goes on, so you end up with that perfect sticky-but-not-soggy finish after two rounds of brushing. A squeeze of lime and a handful of fresh cilantro at the end cut through the sweetness and make the whole platter feel a little brighter. Whether you're feeding a crowd or just treating yourself on a weeknight, these are the kind of wings that disappear fast.
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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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