Preheat oven to 375F.

In a medium bowl, whisk together olive oil and lime juice, then add paprika and stir until dissolved.

Shred and squeeze ginger and turmeric by hand, discard pulp and add juice to marinade.

In a large bowl, add the wings. Sprinkle the salt all over the wings and using your hand toss to coat them thoroughly on both sides. Place the wings in a container and pour half of the marinade over. Flip and add the rest of the marinade to coat evenly. Sprinkle the cilantro, garlic cloves and Aleppo pepper and toss again. Cover and refrigerate overnight is possible, otherwise, 1 – 2 hours.

Prepare a parchment-lined baking sheet and place the wings on to the pan. Pour every drop of marinade over them and cover tightly with foil.

Bake for 30 minutes. Remove from the oven and remove the foil. Carefully, pour the juices from the chicken wings into a small bowl. Baste the wings with the juices. Turn the heat up to 400F.  and place in the oven uncovered for 15 minutes. Remove from the oven and turn up the heat to 450F. Baste the wings and continue to cook for 15 – 20 more minutes. Total cooking time is about 1 hour, when wings are a deep golden brown, they are ready, but if you like your wings crispy, add a little time.

Remove from the oven and serve with the Tessemae’s Habanero Ranch and Tessemae’s Creamy Ranch to dip in the wings. So delicious and enjoy!