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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