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Coconut-and-Szechuan chicken wings

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Coconut-and-Szechuan chicken wings

By Abigail Donnelly

Serves 2 to 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

For the Szechuan basting sauce:

2 cups coconut cream
1/4 cup soya sauce
1 T Szechuan pepper
1 T ground cardamom
50 g desiccated coconut
1 x 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

For the coriander-and-coconut sambal:

20 g coriander, blanched
1/2 red onion
80 g coconut chunks
3 Woolworths green Serenade chillies
2 limes, zested and juiced
salt, to taste

Method

1. Preheat the oven to 180°C. To make the Szechuan basting sauce, combine all the ingredients and mix until well incorporated.

2. Place the chicken wings on a large baking tray lined with baking paper. Cover with the basting sauce and chill for 15 minutes.

3. 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.

4. 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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The perfect juicy braaied turkey

Whole roasted spiced duck

Siba’s bongo chicken

Mexican chicken tortilla soup with lime and avocado

Hot wings with blue-cheese dip

Easy, cheesy chicken enchiladas

Korean fried chicken

Roast duck legs with turnips, thyme and honey

Udon noodles with sticky glazed chicken and charred edamame beans

Abi’s ultimate sticky-spicy chicken wings with sour cream-and-sriracha dip

Two-skillet deboned jerk-style chicken

Coconut-and-Szechuan chicken wings

Coconut-and-Szechuan chicken wings

Ingredients

Method