Ingredients
Equipment
Method
- Pulse the garlic, minced onion, paprika, 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. 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 to 165°F; some pieces may take longer.
Seasoning: Use 2 teaspoons paprika, 1 tablespoon ground cumin and 2 tablespoons dried ground thyme. No harissa paste is added to this paprika version. Paprika heat varies by product. 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 during refrigeration and melts again in the oven; do not add more oil to thin the chilled coating.
Cooking: Spread bone-in, skin-on drumettes and flats in one layer and discard remaining raw-chicken bowl marinade. Parchment is for the 350°F bake only. Optional broiling requires an unlined broiler-safe pan.
GAPS: Full GAPS after ingredients are introduced. No eggs, dairy, flour, breadcrumbs or added sugar. Paprika means this is not nightshade-free; herbs and vegetables mean it is not No-Plant. 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 centers reach 165°F.
Scaling: 2× doubles every measured ingredient for eight servings. Use enough pans for a single layer, process marinade in batches if needed, and check pieces on each pan. Do not automatically double the oven time.