Turkey Free Maple Glazed Chicken Wings

Total time1 hr 5 min

Prep time15 min

Cook time50 min

5.0

(27)

Sticky, golden, and packed with warm spice, these chicken wings hit every note you want from a crowd-pleasing appetizer or weeknight dinner. Coconut oil and a blend of turmeric and ginger coat the wings before they ever hit the oven, building a savory, aromatic base that makes the final glaze even more irresistible. The glaze itself — pure maple syrup, coconut aminos, apple cider vinegar, fresh garlic, and grated ginger — gets simmered down and thickened with arrowroot starch until it clings to every crispy edge in the best possible way. Roasting on a wire rack at high heat is the move here: it lets hot air circulate all around the wings so the skin crisps up beautifully without any frying. A final double-glaze finish in the last stretch of cooking locks in that lacquered, sticky coating that makes these nearly impossible to stop eating. Fresh cilantro and a squeeze of lime at the end cut through the sweetness just enough to keep every bite balanced. Whether you're feeding a group or just yourself, this one is genuinely hard to beat.

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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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