Glazed Chicken Wings with a Turmeric-Ginger Mustard Stand-In

Wings are the dish for a night you want food that feels like a real treat and still belongs at your table. These come together in minutes of hands-on time and finish crisp and golden in the oven. Chicken is a source of complete protein, which supports the repair and rebuilding your body is doing. The glaze leans on turmeric and ginger, both warming and savory, standing in for the mustard the original used, so you get real flavor built from the spices this way of eating favors. When you can, choose wings from a farm you trust, raised with some room to move. There is a quiet respect in cooking an animal well and wasting none of it. Lay the wings out in a single layer, brush them with care, and let the oven do the rest.

Ingredients

• 16 chicken wings
• 1/4 cup coconut oil, melted
• 2 tablespoons AIP mustard stand-in (turmeric and/or ginger stirred into a little coconut yogurt)
• 1/2 teaspoon sea salt
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon ground sage

Note: the source uses prepared mustard, which is made from mustard seed and out in the elimination phase. This version swaps in the AIP mustard stand-in, turmeric and ginger stirred into coconut yogurt, used in the same 2-tablespoon amount. Black pepper is omitted. The sage and rosemary stay.

Method

Heat the oven to 425 F. Arrange the wings in a single layer in an oiled baking dish so they have room to crisp. In a small bowl, whisk the melted coconut oil with the mustard stand-in, a good pinch of sea salt, dried rosemary, and ground sage until it comes together into a glaze. Brush the glaze generously over the wings, turning them to coat all sides. Bake for 40 to 45 minutes, until the wings are golden and cooked through and the juices run clear. If you like them deeper in color, give them a few extra minutes near the end. ### Air fryer variation Wings suit the air fryer well. Brush the glazed wings and arrange them in a single layer in the basket, working in batches so they are not crowded. Air fry at about 380 F for 22 to 26 minutes, shaking or flipping halfway through, until golden and cooked through. Times vary by machine, so check one wing at the thickest point before serving. This conversion is untested. *Adapted from acleanplate.com*