Ingredients
Equipment
Method
- Pulse the chopped scallions, 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/scallion 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. With the homemade harissa already made, 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.
Scallions and harissa: Half a cup chopped scallions replaces the separately measured garlic and onion. The linked homemade coconut-oil harissa still contains garlic, so these wings are not garlic-free. Use 1–2 tablespoons completed paste; heat varies with the chiles.
Herbs and oil: Use 1 tablespoon ground cumin and 2 tablespoons dried ground thyme. All measured cilantro goes into the marinade. Measure coconut oil liquid and cool until no longer hot before processing. It may firm in the refrigerator; 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.
GAPS: Full GAPS after ingredients are introduced. No dairy, eggs, flour, breadcrumbs or added sugar. Peppers mean this is not nightshade-free; plant ingredients 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 seven measured 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.