Last Updated on August 26, 2022
Need an appetizer that’s big on flavored low on stress? These wings can marinate overnight or for just a few hours, soaking up the flavors of coconut, ginger, and lime, and the dipping sauce can easily be made ahead.
Ingredients
- 3 lbs ButcherBox Chicken Wings
Marinade
- 1 13.5 oz can coconut milk, unsweetened
- 1 Tbsp kosher salt
- 2 Tbsp ginger grated
- 6 cloves garlic minced
- ½ c lime juice
- 2 jalapeno peppers sliced
- ½ c cilantro roughly chopped
GF Ponzu Dipping Sauce
- ½ c tamari
- ½ c maple syrup
- 1 tsp sambal chili paste
- 2 Tbsp lime juice
- 2 Tbsp fish sauce
- 2 cloves garlic minced
- 1 tsp ginger grated
Instructions
- Mix all ingredients for marinade in a bowl. Transfer marinade with chicken wings to a resealable plastic bag or container. Marinade for 3 hours or overnight.
- Preheat oven to 400℉.
- Strain marinade from chicken wings and discard. Pat chicken wings dry with paper towels.
- Place wings on wire rack laid on top of baking sheet and roast for 20 minutes.
- Flip wings, and roast for 20 more minutes.
- Let wings rest for at least 3 minutes before serving with gluten-free ponzu dipping sauce.
GF Ponzu Dipping Sauce
- Combine all ingredients in a mixing bowl, then refrigerate until ready to use. This can be stored in the refrigerator for up to two weeks...makes a great marinade as well!
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Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.
