Wheat Free Maple Glazed Chicken Wings

Total time1 hr 5 min

Prep time15 min

Cook time50 min

5.0

(27)

These wings hit every note you want — sticky, glossy, warmly spiced, and deeply savory — without a single drop of soy sauce or any wheat-based ingredient in sight. Coconut aminos stand in for traditional soy sauce and bring that same umami depth, making the glaze completely safe for anyone avoiding wheat while still tasting absolutely indulgent. The combination of maple syrup, fresh ginger, garlic, and apple cider vinegar creates a glaze that's complex and layered, and the arrowroot starch thickens it to that perfect clingy consistency that coats every inch of the wing. Roasting on a wire rack at high heat means the skin gets genuinely crispy before the glaze even goes on, so you're not sacrificing texture for dietary needs. A double-glaze finish in the final stretch of roasting locks in that lacquered, caramelized exterior that makes these look as impressive as they taste. Finish with a squeeze of lime and a handful of fresh cilantro, and you've got a platter that disappears fast — no one will be asking what's in the sauce.

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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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