Bright, tangy, and loaded 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 a touch of turmeric for a deeply savory, citrus-forward punch that soaks into every wing before it ever hits the oven. Baking them on a wire rack at high heat means the skin crisps up beautifully without any frying, and that reserved finishing drizzle of cilantro, olive oil, and lime takes the whole thing over the top. Every ingredient here is straightforward and tree-nut-free by nature — no specialty swaps or label-scanning required, just clean, whole-food pantry staples doing exactly what they should. The coconut aminos bring a subtle umami depth that keeps the flavor complex without relying on anything you'd need to second-guess at the store. These wings work just as well for a casual weeknight dinner as they do for a game-day spread, especially with a few extra lime wedges on the side.
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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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