Nutmeg Free Cilantro-Lime Chicken Wings

Total time2 hr 5 min

Prep time20 min

Cook time45 min

4.6

(7)

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, ginger, and turmeric into something genuinely bold — and a reserved portion gets whisked into a finishing herb drizzle that takes the whole thing over the top. Warm spices like ginger and turmeric do all the heavy lifting here, so there's no need for anything that might sneak into a spice blend and cause concern. Baking the wings on a wire rack at high heat gives you that deeply golden, crispy skin without any frying required. The double hit of cilantro — in the marinade and again in the drizzle — keeps every bite tasting fresh and vibrant. Serve them straight from the oven with extra lime wedges and a few cilantro sprigs, and watch them vanish before you even sit down.

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Ingredients

4 servings

For the wings

2 ½ lb chicken wings, split at the joint, wing tips removed
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp coconut aminos
2 tbsp coconut oil, melted
3 cloves garlic, finely minced
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
1 tsp sea salt
¼ cup fresh cilantro, finely chopped
1 tbsp lime zest (from about 2 limes)

For the herb drizzle

2 tbsp fresh lime juice
2 tbsp extra-virgin olive oil
¼ cup fresh cilantro, finely chopped
1 clove garlic, finely minced
¼ tsp sea salt

For serving

lime wedges, for serving (optional)
fresh cilantro sprigs, for serving (optional)

Instructions

1
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.
2
Cover the bowl and refrigerate for at least 1 hour, or up to 8 hours.

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