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  • 2 lb Chicken Wings thawed
  • 1 bunch Cilantro
  • 1 clove garlic
  • 2 whole lemon juice, squeezed
  • 1 tsp salt Himalayan, Pink
  • 1 tsp pepper light virgin
  • 1 cup olive oil light

Cilantro Marinade

  1. Place the garlic, cilantro (washed and dryed), juice from lemons, blend together in a food processor.
  2. Add the light olive oil slowly until all ingredients are completely combined. Make sure this is more like a sauce and not a paste. You may need to add in more juice from a lemon to get the consistency a little runny.
  3. Add in salt and pepper to taste and blend once more. Marinade your wings for 6-7 hours. I usually keep a little extra marinade to drizzle over the wings once they are cooked.

Chicken Wings

  1. Heat a non-stick skillet with olive oil. While your pan is heating, prep your wings making sure there is plenty of marinade on each wing.
  2. Slowly add in the wings to the pan and cook 5 minutes on each side or until brown. Pre-heat your oven to 350 degrees fahrenheit.
  3. While the wings are browning, line a sheet pan with parchment paper. Once wings are browned, add them all onto the parchment paper.
  4. Cook the wings in the oven for 15 minutes or until crispy.
  5. Finally, remove from oven and drizzle with the leftover marinade. Also, top with fresh lemon juice and fresh cilantro. Serve and enjoy!

Prep Time : 20 minutes
 Cook Time : 30 minutes
 Passive Time : 1 hour
 Servings : 4