Beef Free Cilantro-Lime Chicken Wings
These wings are bright, bold, and packed with fresh flavor from the moment the marinade comes together. A generous hit of lime juice and zest, fragrant cilantro, warm ginger, and a touch of turmeric give the chicken a marinade that does serious work ā the longer it sits, the deeper the flavor gets. Coconut aminos add a subtle savory depth without any soy, and melted coconut oil helps the skin crisp up beautifully in a hot oven. The finishing herb drizzle ā whisked together while the wings bake ā keeps everything tasting fresh and vibrant rather than heavy. Baking on a wire rack means the heat circulates all around each piece, so you get that satisfying crunch without a drop of beef-based fat or broth anywhere in the recipe. Whether you're cooking for a crowd or just treating yourself, these wings land somewhere between weeknight easy and genuinely impressive party food. Serve them straight off the platter with extra lime wedges and a few sprigs of cilantro for a finish that looks as good as it tastes.
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Learn more āIngredients
4 servings
For the wings
- 2 Ā½ lb chicken wings, split at the joint, wing tips removed
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp coconut aminos
- 2 tbsp coconut oil, melted
- 3 cloves garlic, finely minced
- 1 tsp fresh ginger, finely grated
- Ā½ tsp ground turmeric
- 1 tsp sea salt
- Ā¼ cup fresh cilantro, finely chopped
- 1 tbsp lime zest (from about 2 limes)
For the herb drizzle
- 2 tbsp fresh lime juice
- 2 tbsp extra-virgin olive oil
- Ā¼ cup fresh cilantro, finely chopped
- 1 clove garlic, finely minced
- Ā¼ tsp sea salt
For serving
- lime wedges, for serving (optional)
- fresh cilantro sprigs, for serving (optional)
Instructions
- 1
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.
- 2
Cover the bowl and refrigerate for at least 1 hour, or up to 8 hours.
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