Dairy Free Cilantro-Lime Chicken Wings
Bright, citrusy, and packed with fresh herb flavor, these oven-baked wings are the kind of crowd-pleaser that disappears fast at any gathering. The marinade layers fresh lime juice, lime zest, coconut aminos, ginger, and turmeric for a bold, complex flavor that goes way beyond a basic wing sauce — and every single ingredient is naturally free of dairy. Coconut oil stands in beautifully as the fat base, keeping the wings juicy inside while the high-heat oven does the work of crisping up the skin. The smart move 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 wings right before serving. That final pour of cilantro, garlic, lime, and olive oil ties everything together and makes the whole platter look and taste restaurant-worthy. Whether you're cooking for a dairy-sensitive guest or just want a cleaner wing recipe that doesn't sacrifice any of the fun, this one genuinely delivers.
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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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