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Ingredients
- 2 pounds (1000 grams) chicken wings
- 2 jalapeño peppers, deseeded and cut into chunks
- 1/4 cup coconut oil
- 2 Tablespoons coconut aminos
- 4 cloves garlic, peeled
- 1 teaspoon ground cumin
- Juice of 1 lime
- 1/2 cup fresh cilantro leaves
Preparation
Step 1
Add all of the marinade ingredients (not the chicken!) to a blender. Process until smooth. If the marinade is a little thick, add a splash of water and re-process.
Put the chicken wings into a container or large freezer bag. Pour over the marinade and toss the wings through it so that they are evenly coated.
Marinate for at least 30 minutes, up to overnight.
When you are ready to cook, preheat the oven to 400°F (200°C). Line a baking tray with foil and place a cooling rack onto the foil-lined tray.
Place the wings onto the metal rack, and bake for 15 minutes.
Turn the oven up to 425°F (210°C). Turn the chicken wings over and return them to the oven for another 15 minutes, or until browned.
While the chicken is cooking, make the Ranch Dressing Dip!