Coco-nutty chicken wings

Coco-nutty chicken wings

By
From
One Dish. Two Ways.
Serves
6
Photographer
Mark Roper

Wings are the perfect size for little kids…I prefer the ribs as they seem to have more meat. These are great with sweet potato chips, or served as finger food at grown-up parties. After marinating the wings, you can bake both versions at the same time.

Ingredients

Quantity Ingredient
60ml vegetable oil
2 tablespoons dark soy sauce
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon lemon zest
250ml coconut milk
500g chicken wings, halved at the joint
or 800g chicken ribs
3 tablespoons flaked coconut, toasted

Ingredients for adults

Quantity Ingredient
1/2 teaspoon curry powder
1/4 teaspoon freshly ground black pepper

Asian slaw

Quantity Ingredient
1 teaspoon sesame oil
1 tablespoon olive oil
1 teaspoon light soy sauce
squeeze lemon juice
100g store-bought coleslaw, without dressing

Method

  1. In a large bowl, combine the vegetable oil, soy sauce, honey, salt and lemon zest. Whisk in the coconut milk. Divide between two bowls.

Dish one

  • Scoop out ¼ cup of the marinade from one bowl and set aside. Put half the chicken into the same bowl and coat with the marinade. Cover and refrigerate for 1 hour – or, if you’re really organised, overnight.

    Preheat the oven to 140°C. Transfer the wings to a baking tray and cook for 5–6 minutes per side, or until the chicken is cooked through.

    Meanwhile, heat the reserved marinade in a small saucepan over a medium heat until warmed through. To serve, drizzle the marinade over the chicken and scatter over the coconut.

Dish two

  • To the other bowl of marinade, whisk in the curry powder and pepper then reserve ¼ cup of the marinade. Add the remaining chicken to the bowl and coat well with the marinade. Cover and refrigerate for 1 hour – or, overnight if you have time.

    Preheat the oven to 140°C. Transfer the wings to a baking tray and cook for 5–6 minutes per side, or until the chicken is cooked through.

    In a bowl, combine the sesame and olive oils, soy sauce and lemon juice to make the Asian slaw dressing. Toss the coleslaw through the dressing.

    Meanwhile, warm the reserved marinade in a small saucepan over a medium heat until warmed through. To finish, drizzle the marinade over the chicken and scatter over the coconut. Serve with the Asian slaw on the side.
Tags:
One Dish Two Ways
simple
family
kids
kid
child
friendly
kid-friendly
child-friendly
children
simple
easy
weeknight
midweek
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