Spicy Coconut Chicken Wings

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Spicy Coconut Chicken Wings

Spicy Coconut Chicken Wings


  • 3 lb. chicken wings, dis-jointed with wing tips reserved for stock
  • ¼ Cup(s) Macadamia nuts
  • ½ Cup(s) yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 Teaspoon(s) coriander, ground
  • Teaspoon(s) grated ginger-root
  • ½ Teaspoon(s) cumin, ground
  • ¼ Teaspoon(s) turmeric, ground
  • 2 Thai bird chiles, red or green, cut into rings for garnish
  • Cilantro (optional, garnish)
  • ¼ Cup(s) peanut oil for skillet
  • ¼ Teaspoon(s) lemongrass, finely snipped, dried
  • 1 Teaspoon(s) lemon peel, finely shredded
  • 2 Cup(s) coconut milk or use canned
  • 1 Teaspoon(s) honey
  • ¼ Teaspoon(s) sea salt
  • ¼ to ½ Teaspoon(s) Sriracha hot sauce
  • 1 Tablespoon(s) tamarind paste
  • 1 Tablespoon(s) water


  1. In a large skillet brown chicken pieces on both sides for 15 minutes; remove from skillet. Set chicken aside, reserving 1 tablespoon drippings.
  2. Place nuts in blender; cover and blend until finely ground.
  3. In the skillet, cook onion, garlic, coriander, ginger, cumin, turmeric, lemongrass and zest until onion is tender, but not brown.
  4. Stir into the skillet, the ground nuts, coconut milk, honey, tamarind, water, salt and red Sriracha pepper sauce.
  5. Gently boil the sauce until thickened
  6. Preheat oven to 350℉
  7. In a large baking pan lined with aluminum foil, place the browned chicken wings in one layer.
  8. Add the sauce from the skillet to the layer of chicken in the baking pan and bake in a 350℉ oven until the sauce in the baking pan is very thick and the wings are glazed over with the sauce.
  9. Remove wings from the oven and cool to near room temperature and serve with garnishes.

Serves 6

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