1 kg chicken wings
80 ml (1/3 cup) coconut oil, melted
3 tablespoons ground turmeric
2 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon chilli powder, or to taste
1 teaspoon sea salt
3 tablespoons coconut aminos
3 garlic cloves, finely chopped
3 cm piece of ginger, peeled and finely grated
Coriander leaves (optional)
Coconut and cucumber raita (optional)
To make the marinade, add the spices and salt to a bowl and mix well. In a separate large bowl, mix together the coconut aminos, garlic and ginger.
Add the chicken wings to the coconut aminos mixture then tip the spice mixture over the top. Massage the marinade into the chicken wings with your hands, making sure they are well coated, then cover the bowl with plastic wrap, transfer to the fridge and leave to marinate for 2–12 hours. (The longer you leave them the more the flavours will develop.)
When you’re ready to cook, preheat the oven to 180ºC and line a deep baking dish or tin with baking paper.
Place the chicken wings in the prepared baking dish in a single layer, brush with the melted coconut oil and pour over 80 ml of water. Roast in the oven for 45 minutes, turning halfway through cooking, until cooked through and nice and golden brown all over.
Pile the wings onto a large share platter, scatter over some fresh coriander (if using) and serve with lime wedges and my coconut and cucumber raita, if you like.
This is an edited recipe extract from Healthy Made Easy by Luke Hines (published by Plum).