Yeast Free Maple Glazed Chicken Wings

Total time1 hr 5 min

Prep time15 min

Cook time50 min

5.0

(27)

These sticky, golden wings hit every note you want — sweet, savory, a little tangy, and deeply satisfying with a glossy glaze that clings to every crispy edge. The magic comes from a short list of clean, whole-food ingredients: pure maple syrup, coconut aminos, apple cider vinegar, and fresh ginger and garlic simmered down into something seriously craveable. Coconut aminos stand in beautifully for soy sauce here, bringing that umami depth without any of the fermented grain concerns that make so many wing sauces off-limits. Arrowroot starch thickens the glaze quickly and cleanly, so you get that lacquered, restaurant-style finish without reaching for anything problematic. The high-heat roasting method on a wire rack does the heavy lifting for crispiness before the glaze even enters the picture, so the skin stays textured rather than soggy. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole thing and make it feel like something you'd order out — except you made it at home, and you know exactly what's in it.

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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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