
Bright, citrusy, and loaded with fresh herb flavor, these chicken wings are the kind of crowd-pleaser that makes you forget store-bought sauces ever existed. The problem with most bottled wing sauces and marinades is that artificial dyes sneak in to give them that vivid red or orange color ā and they're rarely labeled in a way that's easy to catch. Here, every drop of color comes from real ingredients: golden turmeric, fresh cilantro, and plenty of lime zest doing all the heavy lifting. The marinade is built entirely from whole-food pantry staples like coconut aminos, coconut oil, garlic, and ginger, so you know exactly what's going on every wing. After a long soak and a hot oven blast, the skin crisps up beautifully while the inside stays juicy, and that finishing herb drizzle adds a punchy, restaurant-worthy touch. Serve them with extra lime wedges and a few cilantro sprigs and they look just as good as they taste ā no artificial anything required.
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In a large mixing bowl, whisk together the 3 tbsp lime juice, coconut aminos, melted coconut oil, 3 minced garlic cloves, grated ginger, turmeric, 1 tsp salt, 1/4 cup chopped cilantro, and lime zest until combined. Reserve 2 tablespoons of this marinade in a small bowl and set aside ā this reserved portion will be used as a finishing glaze. Add the chicken wings to the remaining marinade and toss to coat thoroughly.
Cover the bowl and refrigerate for at least 1 hour, or up to 8 hours.
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