Crispy Coconut Chicken Wings Recipe

Ingredients

• 2 pounds chicken wings (split into drums and flats)
• 1 (15.5-ounce) can coconut cream
• 1 tablespoon soy sauce
• 2 tablespoons Thai red curry paste
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon lime juice
• 2 cups flour
• 1 teaspoon salt
• 4 eggs, beaten
• 2 cups panko breadcrumbs
• 2 cups coconut shreds
• 1 quart vegetable oil, for frying

Instructions

1. 1

   Pat the chicken wings completely dry.

2. 2

   Transfer the wings to a large plastic bag or bowl.

3. 3

   In a small bowl, whisk together the coconut cream, soy sauce, red curry paste, garlic, ginger, and lime juice.

4. 4

   Add the marinade to the bag or bowl with the chicken, submerging the chicken, and marinate for 2 to 3 hours in the refrigerator.

5. 5

   When ready to fry the chicken, first prepare a dredging station. Add the flour and salt to one bowl, the beaten eggs to another, and the panko and coconut shreds to a third.

6. 6

   Heat the oil in a cast iron skillet or Dutch oven over medium high heat.

7. 7

   Remove the chicken from the marinade and drain any excess using a mesh strainer, reserving the marinade.

8. 8

   Dredge the chicken first in flour, then coat in egg. Press into the panko-coconut mixture until coated.

9. 9

   Add the breaded chicken to the hot oil in batches, taking care not to overcrowd the pot.

10. 10

    Fry the chicken until golden brown and the internal temperature reaches 165 F, about 8-12 minutes.

11. 11

    Drain chicken wings on paper towels, then repeat the frying process with any remaining batches.

12. 12

    In the meantime, make the sauce. Add the reserved marinade to a saucepan and bring to a boil over medium heat.

13. 13

    Boil for 5 to 7 minutes, until hot and thickened to a sauce.

14. 14

    Stir in ¼ cup water to thin the sauce, then remove from the heat.

15. 15

    Drizzle (or toss) the fried chicken wings with the red curry coconut sauce, then serve.