
Bright, citrusy, and loaded with fresh herb flavor, these chicken wings are the kind of crowd-pleaser that disappears fast at any gathering. The marinade leans on coconut aminos and fresh lime juice to build deep, savory-tangy depth without a drop of sweetener ā which means anyone avoiding honey or other sweeteners can dig in without a second thought. Grated ginger and ground turmeric add a subtle warmth that makes the whole thing feel a little more complex than your average wing night. After a long marinade and a hot oven, the skin comes out genuinely crisp and golden, with none of the stickiness you'd get from a glazed recipe. The finishing herb drizzle ā whisked together with olive oil, more lime, and a fresh hit of cilantro ā is what really sets these apart and keeps every bite tasting vibrant. Serve them straight off the platter with extra lime wedges and you've got a dish that feels restaurant-worthy but comes together entirely at home.
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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 ā 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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