Coconut Curry Fried Wings Recipes

INDONESIAN COCONUT CURRY CHICKEN WINGS

Steps:

• Combine the cinnamon, shallots, lemongrass, cilantro stems, garlic and ginger in a large bowl. Finely grate the zest of the limes into the bowl (reserve the limes separately) and stir in the coconut milk. Reserve 1 1/2 cups of the coconut mixture separately, then add the chicken wings to the bowl with the remainder and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
• Meanwhile, make the pickle: Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium bowl. Carefully pour 3 cups boiling water over the vegetables, then stir to mix evenly and let stand for 20 minutes. Drain the vegetables in a colander, pressing gently to remove excess liquid, then transfer to a bowl. Add the vinegar, sugar, chile and 1 teaspoon salt, stirring to dissolve the sugar and salt. Refrigerate until ready to use, at least 10 minutes and up to 1 hour.
• Bring 4 cups water to a boil in a large pot. Add the wings with their marinade, return to a boil, then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until a paring knife inserted in the middle of a wing comes out with no resistance, about 15 minutes. Using tongs, transfer the wings to a wire rack set over a rimmed baking sheet, season liberally with salt and let air-dry while you make the dipping sauce.
• For the dipping sauce: Place the reserved 1 1/2 cups aromatics and coconut milk in a medium sauce pan over medium heat; stir in 1 cup water and bring to a simmer. Cook, stirring occasionally, until reduced and thickened, about 20 minutes. Transfer the sauce to a blender, along with three-quarters of the cilantro leaves and the juice of the reserved limes; puree until smooth. Pour the coconut dipping sauce into a bowl, season with salt and pepper and let cool completely.
• Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 425 degrees F. Working in 2 batches, fry the wings, turning occasionally, until golden brown and crisp, about 2 minutes per batch. Transfer the wings with a slotted spoon to a clean rack set over a baking sheet and season with more salt. (Make sure the oil returns to the proper temperature between batches.)
• Transfer the wings to a serving platter and sprinkle with cilantro. Serve immediately with coconut dipping sauce and cucumber and carrot pickles.

COCONUT CURRIED CHICKEN WINGS

Steps:

• Cut chicken apart at both joints; reserve tips for another use, if desired.
• In a large bowl, combine milk and coconut extract; add winglets and stir well; cover and refrigerate for at least 2 hours or until the next day.
• In a medium bowl, combine potato mix, curry powder, and coconut; stir chicken to moisten; then lift out one winglet, drain briefly and roll in potato mixture to coat completely.
• Repeat with remaining winglets.
• Place winglets slightly apart on 2 well-greased 10x15 rimmed baking pans and one well-greased 7x11 baking pan.
• Combine butter and garlic; drizzle over chicken.
• Bake uncovered, at 375° until well browned and crisp, about 45 minutes, switching position of pans in oven halfway through baking.
• Serve hot; this makes 10-12 appetizer servings or 5-6 main-dish servings.

COCONUT CHICKEN WINGS

Steps:

• In a large bowl, whisk together the first 7 ingredients, then whisk in the coconut milk. Reserve and refrigerate 1/2 cup of the mixture divided evenly in 2 containers.
• Cut off the tips of the wings (reserve them for stock or discard), then halve the wings at the joint. Place them in the bowl and toss them with the marinade. Cover the bowl with plastic wrap and refrigerate it for at least an hour, but preferably overnight.
• Just before grilling the wings, toast the coconut in a medium size skillet over medium heat, stirring constantly until golden brown, about 10 minutes. Pour the flakes onto a plate and allow them to cool, then lightly crumble the flakes with your fingers and set them aside.
• Prepare the grill for cooking and oil the grates. Grill the wings 8-10 minutes per side, turning once, or until the meat at each turn.
• As the wings finish cooking, warm the other container of reserved marinade in a small saucepan until heated through.
• Transfer the cooked wings to a platter and coat them with the warmed marinade. Sprinkle the wings with the toasted coconut and serve them immediately. Serve 6 as a main dish or 12 as an appetizer.