Ingredients
Equipment
Method
- Pulse the garlic, minced onion, homemade harissa, cumin, 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. The estimate is 30 minutes preparation/setup + 8 hours refrigerated marinating + 45 minutes baking = 9 hours 15 minutes. Optional broiling adds 2–3 minutes. Cook to 165°F; some pieces may need longer. Making the homemade harissa is separate.
Harissa: Use the linked completed coconut-oil paste. The lower displayed amount gives less paste in the marinade; the upper amount adds more pepper flavor and heat. Heat varies with the chiles.
Oil and coating: Use liquid coconut oil cooled until no longer hot. It may firm during the overnight chill and melts in the oven. All measured cilantro goes into the marinade; no additional garnish or paprika is added.
Cooking: Use bone-in skin-on drumettes and flats in one layer. Discard marinade remaining in the raw-chicken bowl. Parchment is for the 350°F bake only; optional broiling uses an unlined broiler-safe pan.
GAPS: Full GAPS after the ingredients are introduced. No eggs, dairy, flour, breadcrumbs, or added sugar. Peppers and seed spices mean this is not No-Plant or nightshade-free. Use this complete seasoned roast on Full GAPS.
Storage: Refrigerate cooked leftovers promptly, covered, and use within 3–4 days, or freeze portions. Thaw in the refrigerator and reheat on a pan until the center reaches 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 each pan. Do not simply double the oven time.