Bright, citrusy, and packed with fresh herb flavor, these oven-baked chicken wings are the kind of crowd-pleaser that disappears fast. The marinade layers lime juice, lime zest, coconut aminos, garlic, ginger, and turmeric into something genuinely complex — and a smart move of reserving a portion before the raw chicken ever touches it means you get a clean, vibrant herb drizzle to finish the whole thing off. Baking on a wire rack at high heat gives the skin that deep golden crispness you'd expect from a fryer, no oil bath required. Every ingredient here is straightforward and naturally free from tree nuts, so there's zero need to scrutinize labels or worry about cross-contact from shared processing facilities. The cilantro-lime combo runs through every layer — marinade, glaze, and garnish — so each bite is cohesive and punchy rather than one-note. 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.
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)
