Coconut Flour Fried Chicken Wings Recipes

COCONUT FLOUR FAUX FRIED CHICKEN/OVEN METHOD

Steps:

• 1. PREHEAT OVEN TO 425 DEGREES F. In a large shallow baking pan, like Jelly Roll or half sheet cake pan,, add a baking rack and spray liberally with non stick cooking spray, and set aside till needed.
• 2. Combine all of the spices and cheese in a gallon size recloseable bag, and shake to combine thourgly. When well mixed place a nice amount on a plate or pan, then wash chicken, but do not pat dry. Dredge in spice mixture to cover completely.
• 3. Place each piece on prepared baking rack, and repeat till all of the pieces have been fully coated. Spray pieces lightly with non stick cooking spray. Add more coating mix to plate if needed. When you are done, if you did not contaminate the remaining mixture with the wet chicken, you can take whats left and store in freezer for the next time. I like to keep extra seasoning already prepared in freezer.
• 4. Place pan with rack in preheated 425 degree F. oven and bake for 25 minutes. Then REDUCE TEMPERATURE to 350 degrees F, and continue to cook for 50 to 55 minutes or until juices run clear. Pieces should be fully cooked and a nice golden brown color.
• 5. Please Note, by adding fiber to your diet you can help to keep your blood sugar levels better controlled. Even if you are not diabetic, fiber is good for the body, it keeps you regulated, if you allow enough in your diet on a regular basis. Just trying to incorporate more fiber in my everyday routine.

COCONUT-CURRY FRIED WINGS

Steps:

• Coconut-Curry Spice Blend: In a medium bowl, mix together toasted coconut flakes, sumac, curry powder, ginger, onion powder, salt, cinnamon, and cayenne until evenly combined. Set aside. Makes 1½ cups. (Store leftover spice blend in an airtight container, unrefrigerated, indefinitely.)
• Cure chicken: In a bowl, add onion powder, salt, and mustard powder, and mix until well blended. Add the chicken wings to a large bowl, sprinkle with about half the curing mixture, and get in there with your hands to coat each piece well. (Note: This is enough cure for 8 whole wings or 1 whole chicken, so you won't need to use all of it. Save it in an airtight container for next time!) On a baking sheet lined with parchment paper, arrange the coated wings in a single layer, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
• Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, and it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
• Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the wings-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches at least 300 F. (It's fine if the oil temperature goes up as high as 350 F, because it will drop once the chicken is added.) Coat chicken: Separate each wing into two pieces by slicing through the joint between the drumette and the flat. When the oil is hot, add all the chicken into the batter and fully coat each piece.
• First fry: Use tongs to pick up a wing and allow some of the excess batter to drip off. Gently swirl the tip of the wing in the hot oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then, ease the rest of the wing into the oil. Repeat with all the wings. Fry for 10 minutes. Use a slotted spoon or spider strainer to make sure the wings don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust!
• After 10 minutes, use the slotted spoon to transfer the wings to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to just above 350 F (temperature will drop slightly when the chicken is added). Use the slotted spoon to remove and discard stray bits of batter from the oil. (Note: The wings can be made to this point up to 1 day ahead and refrigerated; bring them back to room temperature before the second fry.)
• Second fry: When the oil is hot, fry the wings again by gently easing them into the oil with the slotted spoon. Fry for 4 minutes, or until golden brown and crispy.
• Use the slotted spoon to transfer the chicken wings to drain on a clean wire rack set over a paper towel-lined baking sheet. Sprinkle Coconut-Curry Spice Blend onto all sides of the chicken. Reserve any spice blend on the bottom of the tray to reuse on more chicken. Serve immediately. (Note: Frying oil can be reused several more times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)

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.

COCONUT FRIED CHICKEN

Steps:

• In a large bowl, mix together the coconut milk, lime juice, onion and chile. Add the chicken and stir to coat. Cover and refrigerate for at least 4 hours but ideally overnight to let the coconut milk mixture tenderize the chicken.
• About an hour before frying, remove the chicken from the refrigerator and let it sit out at room temperature to take the chill off.
• In a large, heavy-bottomed pot, add enough oil to come about halfway up the sides and heat to 365 degrees F.
• In large bowl, combine the flour, coconut, salt, garlic powder, thyme, five-spice powder, cayenne, allspice and nutmeg and stir until well combined.
• Remove the chicken from the marinade and lightly shake off the excess. Coat the chicken with the seasoned flour, shake off the excess, then set it on a baking sheet.
• Add a few pieces of chicken to the pot, being careful not to overcrowd. Fry, in batches if necessary, until golden brown and cooked through, about 20 minutes. Set aside on a wire-racked lined baking sheet.
• Arrange the chicken pieces on a platter with the cilantro and lime wedges.