Mouthwatering Paleo Cuban Snack: Zesty Garlic-Lime Roasted Chicken Wings with Cilantro-Garlic Aioli

Allergens

None

Ingredients

• 24 chicken wings (separated at joint)
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1/4 cup coconut aminos
• 1 tablespoon minced garlic
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 bunch fresh cilantro, finely chopped
• 1 cup avocado oil, for frying

Instructions

1. In a large mixing bowl, combine olive oil, lime juice, lemon juice, coconut aminos, minced garlic, ground cumin, paprika, sea salt, black pepper, coriander, and cayenne pepper. Mix well to create the marinade.
2. Add chicken wings to the marinade and toss until they are evenly coated. Cover and refrigerate for at least 4 hours or overnight for best results.
3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
4. Remove wings from the marinade, allowing excess to drip off. Arrange wings on the prepared baking sheet and bake for 35 40 minutes, or until golden brown and cooked through.
5. While the wings are baking, prepare the cilantro garlic aioli by blending chopped cilantro, minced garlic, olive oil, lemon juice, sea salt, and black pepper in a food processor until smooth.
6. Once the wings are cooked, transfer them to a large mixing bowl and toss with chopped fresh cilantro. Serve immediately with cilantro garlic aioli on the side.

Chef’s Insight

The key to this recipe is allowing the wings to marinate long enough for the flavors to penetrate and become infused with the spices.

Notes

This recipe is perfect for entertaining guests and can be easily doubled or tripled to accommodate larger gatherings.