• Jalapeño-Lime Chicken Wings with Paleo Ranch Dressing Recipe

    Jalapeño-Lime Chicken Wings Recipe | stupideasypaleo.com

    Steph’s note: Jalapeño-Lime Chicken Wings (with Paleo Ranch Dressing Dip) is coming at you today from my guest blogger Rach from Meatified! Wings—I mean, c’mon—what’s not to love? I first learned of Rach from her screen-lickable photos of Paleo food, and with a name like Meatified, I knew she was onto something good. 

    A former vegetarian, she originally found the Paleo lifestyle while looking for a way to improve her health after years of thyroid-related issues. She creates original recipes that are grain- and sugar-free while trying to finally figure out how to work the camera she shamelessly “borrowed” from her husband. Pick up a copy of her new cookbook, Nourish: The Paleo Healing Cookbook!

    Jalapeño-Lime Chicken Wings Recipe
    Prep time: 
    Cook time: 
    Total time: 
    Serves: Serves 4
    • For the Wings
    • 2 lb chicken wings
    • 2 jalapeño peppers, deseeded and cut into chunks
    • ¼ cup coconut oil
    • 2 tbsp coconut aminos
    • 4 cloves garlic, peeled
    • 1 tsp ground cumin
    • Juice of 1 lime
    • ½ cup fresh cilantro leaves
    1. Add all of the marinade ingredients (not the chicken!) to a blender. Process until smooth. If the marinade is a little thick, add a splash of water and re-process.
    2. Put the chicken wings into a container or large freezer bag. Pour over the marinade and toss the wings through it so that they are evenly coated.
    3. Marinate for at least 30 minutes, up to overnight.
    4. When you are ready to cook, preheat the oven to 400°F. Line a baking tray with foil and place a cooling rack onto the foil-lined tray.
    5. Place the wings onto the metal rack, and bake for 15 minutes.
    6. Turn the oven up to 425°F. Turn the chicken wings over and return them to the oven for another 15 minutes, or until browned.
    7. While the chicken is cooking, make the Ranch Dressing Dip! (See below.)


    Jalapeño-Lime Chicken Wings Recipe | stupideasypaleo.com

    Paleo Ranch Dressing Recipe
    Prep time: 
    Total time: 
    Serves: 1 cup
    • ¼ cup raw unsalted cashews, soaked for at least 6 hours, rinsed & drained
    • ½ cup coconut milk
    • Juice of half a lemon
    • 1 tbsp fresh chopped chives
    • ½ tsp garlic powder
    • ½ tsp onion powder
    • ½ tsp sea salt
    • ½ tsp dried dill
    • ¼ tsp black pepper
    1. In a mini food processor or blender, process the soaked and drained cashews until you have a paste. You may need to scrape down the sides of your processor or blender a few times to do this.
    2. Once your cashews are a spreadable texture, add the coconut milk a little at a time and process until smooth.
    3. Add the lemon juice, the rest of the coconut milk, the seasonings and herbs. Process until combined and the dressing is smooth. If it is still a little thick, add a splash of water and re-process.
    4. Once the Jalapeño-Lime Chicken Wings are cooked, serve with the Paleo Ranch Dressing Dip.

    Pin this for later!

    Jalapeño-Lime Chicken Wings Recipe | stupideasypaleo.com

    [Steph’s note: Brilliant, right? These wings are so easy, and the dip is a snap to make. Like what you see from Rach? Connect with her on her siteFacebookPinterest and Twitter.]

    Like this recipe? Give it a +1!

    Got questions for Rach? Leave them in the comments below!


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    61 thoughts on “Jalapeño-Lime Chicken Wings with Paleo Ranch Dressing Recipe

    1. Other than nutritional value do the aminos provide some sort of texture or can the recipe be made without?
      I will definitely be making these!
      Thank you!

      1. Hi Maritza! They’re more there for a savory flavor, sort of like what soy sauce would do. I’m sure without it, it would still be delicious!

    2. Tried this, and must have gone wrong somewhere! When we combined the ingredients for the marinade we got what what looked like a pesto after we blended everything.

      On the photo of the finished article it looks like chives rather than coriander/cilantro. Can you confirm what it actually is…? Thanks.

      1. Was your coconut oil still solid? That would make the texture a lot firmer. If your blender doen’t generate enough heat to melt the oil, melt it before: put the jar in warm water (some folks just microwave it shortly). Coconut fat melts at 23-25 C / 73-77 F so it doesn’t need much.

    3. Nice to see a ranch dip that doesn’t use Paleo mayonnaise as a base! I’ve been looking for a ranch dip alternative, but didn’t want to mess with all the oil and eggs. This looks super easy and tasty! Thanks!

    4. Do you know how long the ranch is good for if storing leftovers? I think my kids would love this ranch alternative and I would rather make it in bulk so we always have some on hand. Thanks:)

    5. This sounds so fantastic I’m going to make it for dinner tonight! Unfortunately, coconut aminos were sold out at Whole Foods and my local grocery can’t get them in on special order in time for tonight’s dinner, so I’ll be making it without. I’m wondering how spicy the wings turn out. I have two kids and one really isn’t a fan of spicy food, so I’m wondering if maybe I should cut it back to one jalapeño (especially with no aminos). What do you think?

      1. To really cut down on the spiciness with jalapeños, you’ll want to scrape out the seeds and cut away the inner white membrane. This is where most of the capsaicin that gives the pepper its heat is concentrated. Maybe try half or one and then increase to adjust the spiciness?

    6. Just wanted to let you know that there’s a pin on Pinterest directing people to unclebenrecipe.blogspot.com but it’s your picture of these wings. O hate when people try to steal other people’s work so wanted to give u a heads up

    7. I melted my coconut oil when I went to blend it but when I added it to the chicken, it was like a thick paste because it re-hardened. Is there anything I can do to help it? I’m afraid of putting it in a warm area because I worry that the chicken will go bad. Any help would be most appreciated! Thanks!

      1. Hi Jana,

        Coconut oil hardens below 77 degrees F so that’s probably why. Not to worry…just slater it on and work it onto the chicken with your hands. Once you bake it, it’ll melt to coat them anyway.

    8. I made these for friends for a bbq, and they were amazing!! We all thought they had the perfect amount of spiciness! So so so yummy!

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