Soy Free Maple Glazed Chicken Wings

Total time1 hr 5 min

Prep time15 min

Cook time50 min

5.0

(27)

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 on pure maple syrup and coconut aminos — a brilliant swap for conventional soy sauce that brings the same savory-sweet depth without any soy in sight. That matters more than you might think, since traditional wing sauces and store-bought glazes are notorious for sneaking soy into the ingredient list in ways that are easy to miss. Arrowroot starch thickens the glaze into something genuinely lacquered and clingy, so every bite is coated rather than just lightly brushed. Roasting on a wire rack at high heat gets the skin properly golden before the glaze even goes on, which means you end up with layers — crispy underneath, sticky and caramelized on top. A hit of fresh ginger and garlic in the sauce keeps things bright and a little punchy, while the optional cilantro and lime wedges at the end cut through the richness beautifully. These are the kind of wings that disappear fast, so you might want to double the batch.

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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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