Bright, citrusy, and packed with fresh herbs, these baked chicken wings deliver serious flavor without feeling heavy or indulgent. The marinade leans on fresh lime juice, garlic, ginger, and turmeric — a lineup that fits naturally into a Mediterranean-style way of eating that celebrates whole ingredients and anti-inflammatory spices. Coconut aminos step in to add a subtle savory depth without any soy, keeping the ingredient list clean and straightforward. Baking the wings on a wire rack at high heat gets the skin genuinely crispy, so you're not sacrificing texture for the sake of a healthier cooking method. The finishing herb drizzle — built on extra-virgin olive oil, more fresh cilantro, garlic, and lime — is what really sets this recipe apart, adding a bright, grassy note that makes every bite feel restaurant-worthy. It's the kind of dish that works just as well for a casual weeknight dinner as it does for a crowd, and the make-ahead marinade means most of the work is done before you even turn on the oven.
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)
