
These wings bring serious flavor without a drop of soy in sight ā and that's harder to pull off than it sounds, since soy-based sauces sneak into so many wing marinades. Here, coconut aminos step in to deliver that savory, umami depth while keeping everything completely soy-free. Fresh lime juice, lime zest, ginger, turmeric, and a generous handful of cilantro build a marinade that's bright, aromatic, and genuinely crave-worthy. The wings roast on a wire rack at high heat, so the skin crisps up beautifully without any frying required. A quick herb drizzle ā whisked together while the wings bake ā gets spooned over right before serving, adding a fresh, punchy finish that ties the whole dish together. Serve them with extra lime wedges and cilantro sprigs and watch them disappear fast.
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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 ā 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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