Bright, citrusy, 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 turmeric into something genuinely complex — and a reserved portion gets whisked into a vibrant herb drizzle that goes on right before serving. Baking on a wire rack at high heat means the skin crisps up beautifully without any frying, so you get that satisfying crunch with minimal effort. For anyone navigating a mushroom-free lifestyle, wings can be a sneaky minefield — soy-based sauces, restaurant glazes, and pre-made marinades often hide unexpected ingredients. Here, every component is straightforward and easy to verify, from the coconut aminos to the fresh cilantro. The finishing drizzle of olive oil, lime, and herbs makes each bite feel restaurant-worthy, and a squeeze of fresh lime at the table pulls the whole thing together. These are the wings you'll want on repeat.
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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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