Ingredients
Equipment
Method
- Pulse the garlic, minced onion, ground ginger, turmeric, dried ground thyme, cilantro, a pinch of salt and black pepper, and cooled liquid coconut oil in the Ninja BN801 processor bowl until combined and finely chopped. Keep fine herb/onion pieces; it need not be a smooth liquid.
- Put the wing sections in a bowl, add the marinade, and turn until the coating is distributed. Cover and refrigerate for eight hours or overnight. Coconut oil may firm in the refrigerator; do not add extra oil to thin the cold coating.
- Heat the oven to 350°F. Line a rimmed baking sheet with parchment for baking. Take the chicken out while preheating and arranging the tray, about 20 minutes of setup. Lift the coated wings onto the sheet in one evenly spread layer. Discard marinade left in the chicken bowl; do not pour that pool onto the sheet.
- Bake about 45 minutes, checking the thickest meat with a thermometer away from the bone. Cook to 165°F before removing the wings; give pieces below that temperature longer. Look for browned edges and rendered fat, using temperature rather than clear juices alone for the center.
- Optional: for more browning, transfer the cooked wings to an unlined broiler-safe pan and broil 2–3 minutes, watching closely. Keep parchment out of the broiling stage and stop before the herb/garlic coating blackens. Serve warm.
Notes
Yield and time: Four servings. Allow 30 minutes preparation/setup, eight hours refrigerated marinating and 45 minutes baking, for a 9 hour 15 minute baseline. Optional broiling adds 2–3 minutes. Cook centers to 165°F; some pieces may take longer.
Spices: Use 1 tablespoon dried ground ginger and 2 teaspoons ground turmeric. No harissa, paprika or cumin is added. Fresh grated ginger is not a same-measure replacement. Use 2 tablespoons dried ground thyme; all measured cilantro goes into the marinade.
Oil: Measure plain non-hydrogenated coconut oil while liquid and cool until no longer hot before processing. It may firm in the refrigerator and melts again in the oven; do not add oil to thin the chilled coating.
Cooking: Use bone-in, skin-on drumettes and flats in one layer. Discard remaining raw-chicken bowl marinade. Parchment is for the 350°F bake only; optional broiling uses an unlined broiler-safe pan. Turmeric colors raw coating, so yellow skin is not a doneness test.
GAPS: Full GAPS after ingredients are introduced. No dairy, eggs, flour, breadcrumbs or added sugar. This formula has no nightshade ingredients; black pepper is a different plant from chile peppers. Herbs and vegetables mean it is not No-Plant.
Storage: Refrigerate cooked leftovers promptly, covered, and use within 3–4 days, or freeze portions. Thaw in the refrigerator and reheat spread out on a pan until centers reach 165°F.
Scaling: 2× doubles all eight measured ingredient amounts for eight servings. Use enough pans for a single layer, process marinade in batches if needed, and check pieces on every tray. Do not automatically double the oven time.