Coconut and szechuan chicken wings
| Recipe By: | Abigail Donnelly |
| Serves: | 2 - 4 |
| Cooking Time: | 30 mins |
| Prep Time: | 15 mins |
Ingredients
- 2 cups Coconut cream
- 1/4 cup soya sauce
- 1 tbsp Szechuan pepper
- 1 tbsp ground cardamom
- 50 g dessicated coconut
- 2-3 cm piece fresh ginger, peeled and grated
- 50 g palm sugar
- sea salt and freshly ground black pepper, to taste
- 550 g free-range chicken wings
- coriander, blanched
- 1/2 red onion
- 80 g coconut chunks
- 3 green serenade chillies
- 2 limes, zested and juiced
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C. To make the Szechuan basting sauce, combine all the ingredients and mix until well incorporated.
- Place the chicken wings on a large baking tray lined with baking paper. Cover with the basting sauce and chill for 15 minutes.
- While the chicken wings are marinating, make the coriander-and-coconut sambal. Place all the ingredients in a blender and blend until fine. Season to taste.
- Bake the chicken wings until sticky and caramelised – there shouldn’t be any sauce left on the tray. If there is, turn the wings and bake for a bit longer. Serve with sambals.
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