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In a blender or food processor, combine the cilantro, oil, lime juice, brown sugar, cumin, paprika, chili powder, garlic, salt, and black pepper. Blend until smooth. Reserve ¼ cup of the sauce for dipping and pour the remaining sauce into a large bowl.
½ cup coarsely chopped cilantro, ¼ cup avocado oil, ¼ cup fresh lime juice, 1 tablespoon brown sugar, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon chili powder, 2 garlic cloves, 1 teaspoon salt, ½ teaspoon black pepper
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Add the chicken wings to the bowl with the marinade and toss until evenly coated. Marinate in the refrigerator for at least 30 minutes or up to 2 hours.
2 pounds chicken wing portions
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When ready to bake, preheat the oven to 400°F. Line a large baking sheet with parchment paper and place a wire rack on top.
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Arrange the wings in a single layer on the wire rack, skin-side up. Bake for 40-45 minutes, flipping halfway through and basting with any remaining marinade, until the wings are crispy and fully cooked. For extra crispy wings, broil for 3-5 minutes more.
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Serve the wings with the reserved sauce for dipping and garnish with additional fresh cilantro and lime wedges, if desired.
- Air Fryer Instructions: Preheat the air fryer to 375°F (or 380°F) for at least 3 minutes. Place the wings in a single layer in the air fryer basket. Cook for 16-18 minutes, flipping halfway through and brushing with some of the reserved marinade. Check often to prevent burning.
- Marinade Tip: For the best flavor, marinate the wings in the refrigerator for at least 2 hours.
- Adjust the Spice: Add a pinch of cayenne pepper for extra heat, or reduce the chili powder for a milder flavor.
Calories: 104kcal, Carbohydrates: 1g, Protein: 6g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 24mg, Sodium: 171mg, Potassium: 66mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 181IU, Vitamin C: 2mg, Calcium: 8mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
