Black Pepper Free Cilantro-Lime Chicken Wings
Bright, citrusy, and loaded with fresh herb flavor, these oven-baked chicken wings are the kind of crowd-pleaser that disappears fast. The marinade leans hard into fresh lime juice, lime zest, coconut aminos, and a generous handful of cilantro, building layers of flavor without relying on any peppercorn heat. A touch of turmeric and fresh ginger add warmth and depth in the most natural way, so the wings feel complex and satisfying even without the usual spice-rack shortcuts. Baking them on a wire rack at high heat gets the skin genuinely crispy — no deep fryer needed. The smart move here is reserving a portion of the marinade before the raw chicken ever touches it, then whisking it into a bright herb drizzle that goes over the finished wings right before serving. That finishing sauce is what takes everything from good to seriously impressive. Whether you're cooking for someone who needs to avoid black pepper or just want a fresh, vibrant wing recipe, this one earns a permanent spot in the rotation.
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Learn more →Ingredients
4 servings
For the wings
- 2 ½ 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
- ½ tsp ground turmeric
- 1 tsp sea salt
- ¼ 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
- ¼ cup fresh cilantro, finely chopped
- 1 clove garlic, finely minced
- ¼ 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 — 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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