Saffron Infused Chicken Wings

Serves 2
Marinade
2 1-1.5 pound wingette/drummette chicken wings packs (I use organic air-chilled smart chicken which is raised without antibiotics and free range)
2 limes, juiced
1 bunch of cilantro
2 jalapenos, seeds removed
5 garlic cloves, peeled
⅓ cup coconut oil, melted
½ teaspoon pepper
¼ teaspoon salt
¼ teaspoon turmeric
¾ cup Greek yogurt (Fage 0% is what I use)
saffron
¼ red onion thinly sliced

Place chicken wings in a bowl. Place all other ingredients (except red onion and saffron) in a food processor or Vitamix and process until smooth. Coat chicken with marinade and cover. Place in refrigerator and allow to sit for at least 24 hours. I usually let it marinade for 3-4 days. Remove chicken wings from marinade and sort of remove excess marinade so it’s not dripping. Place on baking sheet. Sprinkle each chicken wing with 2-3 flakes of saffron. Place the sliced red onion on each chicken wing and place in a 350 degree preheated oven. Cook for 35-40 mins then turn over and bake on the other side for 10-15 minutes. Remove and serve.