COCONUT-CURRY FRIED WINGS
Chicken wings venture far from Buffalo in this inventive recipe. Rich Thai curries inspired the blend that coats Chef Solomonov's crispy, double-fried wings. Sweet toasted coconut balances out savory, fragrant spices for a surprising and satisfying departure from familiar hot-sauce territory.
Provided by Michael Solomonov
Categories appetizer
Time 5h25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Coconut-Curry Spice Blend: In a medium bowl, mix together toasted coconut flakes, sumac, curry powder, ginger, onion powder, salt, cinnamon, and cayenne until evenly combined. Set aside. Makes 1½ cups. (Store leftover spice blend in an airtight container, unrefrigerated, indefinitely.)
- Cure chicken: In a bowl, add onion powder, salt, and mustard powder, and mix until well blended. Add the chicken wings to a large bowl, sprinkle with about half the curing mixture, and get in there with your hands to coat each piece well. (Note: This is enough cure for 8 whole wings or 1 whole chicken, so you won't need to use all of it. Save it in an airtight container for next time!) On a baking sheet lined with parchment paper, arrange the coated wings in a single layer, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
- Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, and it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
- Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the wings-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches at least 300 F. (It's fine if the oil temperature goes up as high as 350 F, because it will drop once the chicken is added.) Coat chicken: Separate each wing into two pieces by slicing through the joint between the drumette and the flat. When the oil is hot, add all the chicken into the batter and fully coat each piece.
- First fry: Use tongs to pick up a wing and allow some of the excess batter to drip off. Gently swirl the tip of the wing in the hot oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then, ease the rest of the wing into the oil. Repeat with all the wings. Fry for 10 minutes. Use a slotted spoon or spider strainer to make sure the wings don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust!
- After 10 minutes, use the slotted spoon to transfer the wings to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to just above 350 F (temperature will drop slightly when the chicken is added). Use the slotted spoon to remove and discard stray bits of batter from the oil. (Note: The wings can be made to this point up to 1 day ahead and refrigerated; bring them back to room temperature before the second fry.)
- Second fry: When the oil is hot, fry the wings again by gently easing them into the oil with the slotted spoon. Fry for 4 minutes, or until golden brown and crispy.
- Use the slotted spoon to transfer the chicken wings to drain on a clean wire rack set over a paper towel-lined baking sheet. Sprinkle Coconut-Curry Spice Blend onto all sides of the chicken. Reserve any spice blend on the bottom of the tray to reuse on more chicken. Serve immediately. (Note: Frying oil can be reused several more times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)
INDONESIAN COCONUT CURRY CHICKEN WINGS
These aromatic wings (thanks to lemongrass, lime and ginger) are poached in coconut milk until tender before getting fried until crisp. A dipping sauce made with the marinade reinforces the flavors of the herbs and spices, while a quick-pickle salad offers a bright contrast to the wings.
Provided by Food Network Kitchen
Categories main-dish
Time 3h50m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Combine the cinnamon, shallots, lemongrass, cilantro stems, garlic and ginger in a large bowl. Finely grate the zest of the limes into the bowl (reserve the limes separately) and stir in the coconut milk. Reserve 1 1/2 cups of the coconut mixture separately, then add the chicken wings to the bowl with the remainder and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Meanwhile, make the pickle: Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium bowl. Carefully pour 3 cups boiling water over the vegetables, then stir to mix evenly and let stand for 20 minutes. Drain the vegetables in a colander, pressing gently to remove excess liquid, then transfer to a bowl. Add the vinegar, sugar, chile and 1 teaspoon salt, stirring to dissolve the sugar and salt. Refrigerate until ready to use, at least 10 minutes and up to 1 hour.
- Bring 4 cups water to a boil in a large pot. Add the wings with their marinade, return to a boil, then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until a paring knife inserted in the middle of a wing comes out with no resistance, about 15 minutes. Using tongs, transfer the wings to a wire rack set over a rimmed baking sheet, season liberally with salt and let air-dry while you make the dipping sauce.
- For the dipping sauce: Place the reserved 1 1/2 cups aromatics and coconut milk in a medium sauce pan over medium heat; stir in 1 cup water and bring to a simmer. Cook, stirring occasionally, until reduced and thickened, about 20 minutes. Transfer the sauce to a blender, along with three-quarters of the cilantro leaves and the juice of the reserved limes; puree until smooth. Pour the coconut dipping sauce into a bowl, season with salt and pepper and let cool completely.
- Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 425 degrees F. Working in 2 batches, fry the wings, turning occasionally, until golden brown and crisp, about 2 minutes per batch. Transfer the wings with a slotted spoon to a clean rack set over a baking sheet and season with more salt. (Make sure the oil returns to the proper temperature between batches.)
- Transfer the wings to a serving platter and sprinkle with cilantro. Serve immediately with coconut dipping sauce and cucumber and carrot pickles.
COCONUT CURRIED CHICKEN WINGS
This is a great appetizer for parties - this recipe makes a lot! I usually halve the recipe and we have them for dinner with vegetable lo mein. Prep time does not include the 2-hour marinading time.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h5m
Yield 24 winglets
Number Of Ingredients 8
Steps:
- Cut chicken apart at both joints; reserve tips for another use, if desired.
- In a large bowl, combine milk and coconut extract; add winglets and stir well; cover and refrigerate for at least 2 hours or until the next day.
- In a medium bowl, combine potato mix, curry powder, and coconut; stir chicken to moisten; then lift out one winglet, drain briefly and roll in potato mixture to coat completely.
- Repeat with remaining winglets.
- Place winglets slightly apart on 2 well-greased 10x15 rimmed baking pans and one well-greased 7x11 baking pan.
- Combine butter and garlic; drizzle over chicken.
- Bake uncovered, at 375° until well browned and crisp, about 45 minutes, switching position of pans in oven halfway through baking.
- Serve hot; this makes 10-12 appetizer servings or 5-6 main-dish servings.
COCONUT CHICKEN WINGS
This Asian insipred recipe straight out of Ken Haedrich's kitchen may be the perfect cookout finger food. It's got a sauce that's sweet and savory, it's easy to make, and it works as a main course or an appetizer. I found this recipe in Family Fun magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Chicken
Time 33m
Yield 6-12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the first 7 ingredients, then whisk in the coconut milk. Reserve and refrigerate 1/2 cup of the mixture divided evenly in 2 containers.
- Cut off the tips of the wings (reserve them for stock or discard), then halve the wings at the joint. Place them in the bowl and toss them with the marinade. Cover the bowl with plastic wrap and refrigerate it for at least an hour, but preferably overnight.
- Just before grilling the wings, toast the coconut in a medium size skillet over medium heat, stirring constantly until golden brown, about 10 minutes. Pour the flakes onto a plate and allow them to cool, then lightly crumble the flakes with your fingers and set them aside.
- Prepare the grill for cooking and oil the grates. Grill the wings 8-10 minutes per side, turning once, or until the meat at each turn.
- As the wings finish cooking, warm the other container of reserved marinade in a small saucepan until heated through.
- Transfer the cooked wings to a platter and coat them with the warmed marinade. Sprinkle the wings with the toasted coconut and serve them immediately. Serve 6 as a main dish or 12 as an appetizer.
Nutrition Facts : Calories 757.7, Fat 57.4, SaturatedFat 23.7, Cholesterol 174.8, Sodium 760.2, Carbohydrate 16.3, Fiber 2, Sugar 14, Protein 44.1
More about "coconut curry fried wings recipes"
COCONUT-CURRY CHICKEN WINGS RECIPE - JUSTIN CHAPPLE
Web May 3, 2017 1 teaspoon finely grated lime zest plus 1/4 cup fresh lime juice 2 1/2 pounds whole chicken wings Canola oil, for brushing Kosher …
From foodandwine.com
5/5 (1)Total Time 45 minsOccupation Culinary Director at Large, Food & Wine
From foodandwine.com
5/5 (1)Total Time 45 minsOccupation Culinary Director at Large, Food & Wine
- In a very large bowl, whisk the coconut milk with the curry paste, lime zest and juice. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
- Light a grill and oil the grate. Remove the chicken from the marinade; season with salt and pepper. Grill over moderate heat, turning, until cooked through, 20 to 25 minutes.
COCONUT CURRY RECIPES
Web Slow Cooker Chicken Massaman Curry. 10 Ratings. Chicken and Broccoli Curry. 25 Ratings. Sweet Potato, Spinach, and Halloumi Curry. 12 Ratings. Authentic Thai Green Curry. 7 Ratings. Thai Chicken Curry in Coconut …
From allrecipes.com
From allrecipes.com
10 BEST COCONUT CHICKEN WINGS RECIPES | YUMMLY
Web Dec 17, 2022 Spicy Coconut Chicken Wings Mc2 Creative Living flour, olive oil, smoked paprika, garlic powder, lime, parsley and 6 more Coconut Chicken Wings with Malibu Rum Sauce Cooks Well With Others kosher …
From yummly.com
From yummly.com
COCONUT CURRY CHICKEN WINGS – BAKED NOT FRIED! | THE …
Web Mar 30, 2021 Directions. Place the wingettes in a non reactive container (one with a lid would be handy!), pour coconut milk over them and then add the soy, vinegar, garlic and KEENs curry powder. Mix well. Cover and …
From thehealthyhunterblog.com
From thehealthyhunterblog.com
CURRY FRIED CHICKEN WINGS RECIPE - BRYANT NG - FOOD
Web Dec 6, 2013 In a large bowl, whisk the flour with the panko, cayenne, white and black pepper, 1 teaspoon of salt and the remaining 1 tablespoon of curry powder. Line a …
From foodandwine.com
Author Bryant NgTotal Time 45 mins
From foodandwine.com
Author Bryant NgTotal Time 45 mins
- In a shallow baking dish, toss the chicken wings with 1 tablespoon of the curry powder and 2 teaspoons of salt; arrange the wings in a single layer. Nestle the garlic around the wings and drizzle the vinegar and fish sauce over them. Cover and refrigerate overnight.
- Spread the cornstarch in a pie plate and season with 1 teaspoon of salt. In another pie plate, whisk the eggs with the coconut milk. In a large bowl, whisk the flour with the panko, cayenne, white and black pepper, 1 teaspoon of salt and the remaining 1 tablespoon of curry powder.
- Line a baking sheet with wax paper. Working in batches, dredge the wings in the cornstarch and shake off the excess, then dip them in the egg mixture and coat thoroughly with the panko flour. Transfer the wings to the baking sheet.
- In a large saucepan, heat 2 inches of oil to 350°. Add half of the wings and fry over moderate heat, turning once, until deep golden brown and cooked through, about 8 minutes. Transfer the wings to paper towels to drain and fry the remaining wings. Serve with lime wedges.
COCONUT-CURRY FRIED WINGS | PUNCHFORK
Web Jun 28, 2019 4 whole chicken wings, drumettes and flats attached; 1 cup sweetened coconut flakes, oven-toasted at 350 F until golden, 4?5 minutes; 1 tablespoon ground …
From punchfork.com
4.2/5 (17)Category AppetizerServings 4Total Time 5 hrs 25 mins
From punchfork.com
4.2/5 (17)Category AppetizerServings 4Total Time 5 hrs 25 mins
COCONUT CURRY CHICKEN WINGS - SPICY RICH SOUTH INDIAN WINGS
Web Feb 13, 2017 500g/ 1 lb Chicken wings For the sauce 3 cloves minced Garlic finely chopped Chipotle Pepper chopped finely Ginger 1 tbsp Cumin seeds 1 tbsp crushed …
From cookincity.com
From cookincity.com
RECIPES > APPETIZERS > HOW TO MAKE COCONUT CURRIED WINGS
Web Coconut-Curry Fried Wings Recipe. In a large bowl, combine milk, extract and wings. Stir to mix well. Marinate at least 2 hours (or overnight). In another bowl, combine potatoes, …
From recipegoulash.cc
From recipegoulash.cc
GREEN CURRY SALMON WITH COCONUT RICE RECIPE - NYT COOKING
Web Jan 11, 2023 Preparation. Step 1. Lightly season salmon with salt and pepper, and spread 1 tablespoon curry paste all over the fillets. Set aside. Step 2. Heat oil in a 5- or 6-quart …
From cooking.nytimes.com
From cooking.nytimes.com
10 BEST COCONUT MILK CHICKEN WINGS RECIPES | YUMMLY
Web Dec 27, 2022 The Best Coconut Milk Chicken Wings Recipes on Yummly | Cajun Baked Chicken Wings, Easy Baked Buffalo Chicken Wings, Honey-garlic Baked Chicken …
From yummly.com
From yummly.com
GRILLED THAI CURRY CHICKEN WINGS - PUPS WITH CHOPSTICKS
Web Sep 10, 2022 3-4 tablespoons oil Used to brush on wings at the very end to make it crispy Coconut Curry Marinade ¾ cup lemongrass (approximately 3 stalks, white ends only) 4 …
From pupswithchopsticks.com
From pupswithchopsticks.com
GREEN COCONUT CURRY HOT WINGS RECIPE - TABLESPOON.COM
Web 1/3 cup sugar 1 can (14 oz) coconut milk 1 tablespoon fish sauce (or soy sauce) 1 lime Finish 1/2 cup rice flour Oil for frying Garnish 3 limes, cut into 8ths 5 scallions, diced 1/4 …
From tablespoon.com
From tablespoon.com
CREAMY COCONUT CURRY WING SAUCE | TABASCO® RECIPES
Web Combine all ingredients. Heat in sauce pan over low to medium heat for 5 minutes, or until warm. Toss over hot wings and serve.
From tabasco.com
From tabasco.com
FRIED COCONUT WINGS RECIPE | CDKITCHEN.COM
Web Bring to a boil over a high flame and add the salt and pepper. Reduce the heat and simmer the wings for 10 minutes, or until firm and cooked through. Remove the wings from the …
From cdkitchen.com
From cdkitchen.com
CURRY CHICKEN WINGS (OVEN BAKED) - HOMEMADE IN THE KITCHEN
Web Sep 28, 2022 Place wings in a single layer on roasting rack. Bake 45-50 minutes until internal temperature reaches 165F. Meanwhile, make the sauce: In a medium bowl, …
From chocolatemoosey.com
From chocolatemoosey.com
COCONUT-CURRY FRIED WINGS | RECIPE | CURRY CHICKEN, …
Web Oct 25, 2020 - Get Coconut-Curry Fried Wings Recipe from Food Network. Oct 25, 2020 - Get Coconut-Curry Fried Wings Recipe from Food Network. Pinterest. Today. Explore. …
From pinterest.com
From pinterest.com
FRIED CHICKEN WINGS (TRULY CRISPY AND JUICY!)
Web 2 days ago Toss the wings inside the mixture to coat well and shake off any excess flour. Add oil to a deep fryer or deep pot and place over medium-high heat. Once the oil …
From thebigmansworld.com
From thebigmansworld.com
THAI GREEN CURRY RECIPE - BBC FOOD
Web Jan 13, 2023 Bring to a boil before adding the coconut milk. Stir in the palm sugar, fish sauce and lime leaves. Add the chicken strips to the pan and simmer gently for 5 …
From bbc.co.uk
From bbc.co.uk
COCONUT-CURRY CHICKEN WINGS RECIPE - FOODGURUUSA.COM
Web Pour the coconut dipping sauce into a bowl, season with salt and pepper and let cool completely. Step 5 Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat …
From foodguruusa.com
From foodguruusa.com
You'll also love
Related Search