• 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 40 mins
    Cook Time 30 mins
    Total Time 1 hr 10 mins
    Serves Serves 4


    • For the Wings
    • 2 lb chicken wings
    • 2 jalapeño peppers, deseeded and cut into chunks
    • 1/4 cup coconut oil
    • 2 tbsp coconut aminos
    • 4 cloves garlic, peeled
    • 1 tsp ground cumin
    • Juice of 1 lime
    • 1/2 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.)


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    Jalapeño-Lime Chicken Wings Recipe | stupideasypaleo.com

    Paleo Ranch Dressing Recipe

    Prep Time 10 mins
    Total Time 10 mins
    Serves 1 cup


    • 1/4 cup raw unsalted cashews, soaked for at least 6 hours, rinsed & drained
    • 1/2 cup coconut milk
    • Juice of half a lemon
    • 1 tbsp fresh chopped chives
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp sea salt
    • 1/2 tsp dried dill
    • 1/4 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.


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    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.]

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    Have a question about this Jalapeño-Lime Chicken Wings with Paleo Ranch Dressing Recipe? Leave it in the comments below!


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    47 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!

      1. Hi Morgan,

        I might choose something like avocado oil instead. It’s more stable at high temps and less prone to smoking / degrading. You should be able to find one that’s neutral in flavor.

        1. Folks, you can use any other high-heat cooking oil like avocado, lard, duck fat or even something like ghee. Just don’t use a low smoke point oil that will burn. You don’t *have to* use coconut oil if you don’t like the taste.

      1. Hi Marissa…the recipe is separated into the chicken + marinade and then the dressing, so yes, the recipe at the top will include the marinade 🙂

    9. Do you use canned or boxed coconut milk for the ranch? Full fat or light? How long will it stay good for? Going to make it for a party for with a veggie tray and hope no one notices it’s paleo.

        1. Fabulous! Thanks so much for the prompt response too! I made it once before and it was really good but I couldn’t remember what I used.

      1. Note the recipe says: “If the marinade is a little thick, add a splash of water and re-process.” I would suggest adding a little water.

    10. OMG! I have had these pinned for years. I finally made them last night! I was really nervous to use coconut oil. Don’t get me wrong, I love coconut oil. I just get nervous using it in dinner recipes because I am so scared it will end up tasting like coconut or overpowering. I used Garden Of Life Virgin Coconut Oil with hesitation. I also added honey to cut some of the spice because I was nervous it may have too much kick for my 15mo. I put them on a non-rimmed baking sheet with rack ( like an idiot). The sauce dripped all down so we had to evacuate our wings to the grill while we cleaned up the mess. I am SO glad we put them on the grill. I basted and basted and basted with the remainder of sauce in the bowl. Dude. These are the absolute best wings I have ever tasted. SOOOOO simple. SOOOO delicious. Toddler, mommy, and daddy approved! I just finished off the leftovers for lunch 😉

      1. Jordan, you can use any other high-heat cooking oil like avocado, lard, duck fat or even something like ghee. Just don’t use a low smoke point oil that will burn. You don’t *have to* use coconut oil if you don’t like the taste. Glad everyone liked them!

    11. Just made these….Super yummy! These had great flavor. My hubby grilled them on the BBQ. The marinade looked like pesto, but that’s ok. Really good! Thanks for the recipe!

    12. Mine cooked and stayed covered in green which didn’t look appetizing at all. The marinade was quite thin when I put in frig with wings but solidified when in frig. Did I do something wrong or is the picture deceiving?

      1. Barbara…the reason your marinade solidified was because it has coconut oil in it. Coconut oil solidifies below 77 degrees F. The reason it’s green is because of the cilantro leaves. AS they cook, the herbs stick to the meat. I’m not sure why that’s not appetizing if you know it’s just herbs.

    13. Do you use fresh or frozen wings?
      Do you cut and clip them?

      Thanks! These look so good! I am currently eating pretty much “paleo” and so trying to find recipes my boyfriend and I can enjoy together – so excited I found your site!!

      1. Either one works, fresh or frozen. I’m not sure what you mean by “cut and clip”…would you elaborate? 🙂

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