Bright, herby, and packed with bold flavor, these oven-baked chicken wings prove you don't need heat to make something seriously craveable. The marinade layers fresh lime juice, coconut aminos, garlic, ginger, and turmeric into a deeply savory base that clings to every wing and caramelizes beautifully at high heat. A clever trick here is reserving a portion of the marinade before the raw chicken ever touches it, so you end up with a vibrant herb drizzle to finish the dish — no double-dipping, no waste, just clean technique. Wings that avoid capsaicin can sometimes feel like they're missing a punch, but the combination of lime zest, ginger, and fresh cilantro more than fills that role. After 40-plus minutes on a wire rack in a hot oven, the skin comes out deep golden and genuinely crisp without a drop of frying oil. The finishing drizzle of olive oil, cilantro, garlic, and extra lime ties everything together in a way that feels restaurant-worthy. Serve them straight from the platter with extra lime wedges and you've got a crowd-pleasing appetizer or main that nobody will believe is this easy.
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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 — 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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