Bright, citrusy, and loaded with fresh herb flavor, these oven-baked wings are the kind of crowd-pleaser that disappears fast. The marinade leans on fresh lime juice, coconut aminos, garlic, ginger, and a touch of turmeric to build layers of bold, savory flavor — no mustard or mustard-based condiments anywhere in sight. That matters more than you might think, since mustard hides in a surprising number of wing sauces, marinades, and spice blends under names that don't always make it obvious on the label. Here, every ingredient is straightforward and easy to verify, so you can cook with total confidence. A wire rack set over the baking sheet lets hot air circulate around the wings, giving you genuinely crispy skin without any frying. The finishing herb drizzle — whisked together from reserved marinade, extra olive oil, more cilantro, and a squeeze of lime — takes the whole thing over the top. Serve with extra lime wedges and fresh cilantro sprigs and watch them vanish.
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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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