Bright, citrusy, and packed with fresh herb flavor, these oven-baked chicken wings are the kind of crowd-pleaser that disappears fast. The marinade layers fresh lime juice, lime zest, coconut aminos, garlic, ginger, and turmeric into something genuinely bold — and a reserved portion gets whisked into a vibrant herb drizzle that goes on right before serving. Every single ingredient here is naturally free of animal-derived gelling agents, so there's no need to scrutinize labels or swap anything out. Coconut aminos stand in beautifully for soy sauce while keeping the whole recipe clean and straightforward. Baking the wings on a wire rack at high heat gets the skin deep golden and crisp without any frying, which means less mess and more flavor. The finishing drizzle of olive oil, cilantro, garlic, and lime ties everything together with a fresh, punchy brightness that makes these wings feel restaurant-worthy. Serve them straight from the oven with extra lime wedges and you've got a dish that's as easy to pull off as it is impressive.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
