Cilantro Vinaigrette Chicken Wings (W30, Keto)
Published Jan 25, 2020 Updated Jul 11, 2023
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These Cilantro Vinaigrette Chicken Wings are bursting with flavor. In addition, they are perfect for your Super Bowl Party or family dinner. This recipe is not only a crowd pleaser, but it is also Whole30, Paleo and Keto compliant.
I came up with this recipes because I was tired of the traditional Buffalo Chicken Wing, and wanted to branch out. My husband request these monthly and will even take leftovers for lunch the next day.
How to make these Cilantro Chicken Wings:
- To begin, I will preheat the oven to 425F.
- Next, I prepare the wings by patting each one dry. This will allow the wings to get crispy in the oven.
- Once the wings are dry, I will begin making my cilantro vinaigrette by adding all of my ingredients to my Vitmaix or Food Processor and blending until smooth.
- After the vinaigrette is ready, I will transfer the wings to a large mixing bowl and pour half the vinaigrette dressing over the wings and toss until coated.
- Next, I add a wired rack on a baking sheet and place each wing on the rack.
- Then, I transfer the wings to the oven and cook for 15 minutes and then turn the wings and cook another 15-20 minutes.
- Finally, I remove the wings and toss in the extra dressing and serve.
Methods of cooking these wings:
I love making these wings in the oven, but there are certainly other ways you can cook them. If I am not making a big batch, I love using my air fryer to get an extra crisp. You can even pan fry if you want an even crisper skin.
- Oven
- Pan Fry
- Air Fryer
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Like this recipe? Be sure to check out my other favorite recipes:
- Chive and Onion Chicken Wings (Whole30, Keto, Paleo)
- Sticky Asian Chicken Wings (Whole30, Keto, Paleo)
- BBQ Chicken Poppers (Whole30, Keto, Paleo)
Cilantro Vinaigrette Chicken Wings
Ingredients
- 2.5 lbs Chicken Wings
- 2 handfuls of cilantro
- 1 garlic clove
- ½ tsp salt
- ¼ tsp pepper
- Juice of 1 lemon
- ¾ cup light olive oil
- 2 tbsp red wine vinegar
Instructions
- Preheat oven to 425F
- Add a rack to a baking sheet and place all of the wings on top of the rack. (The wire rack allows the wings to get crispy all the way around). If you don’t have a wire rack, just line a baking sheet with parchment paper and place wings on top.
- Place the cilantro, garlic, salt, pepper, lemon juice, olive oil and vinegar into a food processor or blender and blend until smooth.
- Prepare the wings by placing them on a paper towel and pat dry. Place the wings in a bowl along with half the dressing. Toss until all the wings are evenly coated.
- Place the coated wings on the baking sheet/wired rack and transfer to the oven and bake for for 15 minutes then remove the wings from the oven and turn them. Add back to the oven to cook for 15-20 more minutes or until crispy.
- When the wings are completely done cooking, remove from the oven and add to a big Tupperware bowl that has a lid. Pour over the remaining dressing.
- Place the lid on the container and shake until the wings are covered.
- Serve with my homemade ranch and enjoy!
Notes
- These wings will last in the fridge up to 1 week.
- You can also cook in the air fryer on 400F for 24 minutes, flipping halfway through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Made these wings for dinner last night and they were packed with flavor. I really enjoyed the dressing; it was very fresh tasting with the lemon and cilantro. I baked these and they didn’t get as crispy as I would of liked so next time would fry them. I also dusted them with almond flour as the recipe didn’t specific the mixture but it all worked out.
There is really nothing like the freshness of cilantro is there? These wings are certainly a favorite in our house. Thanks so much for your words.
These are fantastic!
Thank you so much for trying!
I loved the flavor for these! The cilantro was so nice and the lemon juice tang really made it pop. Unfortunately even with patting the wings dry before adding the sauce and baking them on a rack over my sheet pan, my wings still didn’t get any crisp to them. I think next time I may broil a bit after the cooking to get some color and crispness.
The recipe does not specify for almond flour in the ingredients however the instructions note to toss with almond flour. I did not do so as it seemed like a typo but maybe that is why there was no crispness?
Thank you Angela! Yes, this was absolutely a typo. These are not meant to be crispy. I have removed that. Thank you for the catch.
This recipe is so flavorful. I love the idea of making different flavored wings that are just the normal “buffalo.” Great recipe.
Thank you so much, Molly.
Made these about a week ago. So easy and unbelievably delicious. Thank you for sharing these!
Its my pleasure Bethany
Mac, this recipe is perfect. It helps that you used my favorite herb of ALL TIME. I got my whole house addicted to these recipes and I’m the only one on a Whole30. I think I’ll be living off that vinaigrette forever.
Thanks so much for the kind words of support Allison
I tried this recipe the other night and it was an HIT with my whole family! It was so easy to follow and the chicken was so tender and flavorful. We used the oven method. We will definitely be making this again in the near future!