Coconut Curried Chicken Wings

When you talk about curry in the culinary world you talking about a flavor that travels to different origins across the whole entire world like the Asian curries, the Middle Eastern curries and the Spanish curries, But the one most people know about is Indian curries.

For me my favorite curry is Thai Curry and there are several the red, yellow and the green curries, These curries were different by their colors and other ingredients that makes them stand on their own but what makes them different are the chilies that you use to make each of them.

When it comes to these 3 curries, Green curry is the curry that curries that carries the most heat and is a fan favorite of most Asians today.

Red curry in my opinion is the spicier curry, now I did not say the hottest I mean the spicier of these curries the green and the red both carry so heat in them.

The mildest curry to me is the yellow curry because it contains sweet and mild flavors and when you incorporated coconut milk it makes this curry really smooth and rich with that mild heat to let you know that it's still a curry.

I truly have a love for Curries but the one that I like the most is the yellow curry because I feel that I can use it so many ways and that is something I think about when your cooking for others, It's the rich smooth and mild taste with just enough heat to satisfy your taste buds.

Don't get me wrong the other two curries are great but everyone does not like really high heat but mild heat they will come back for more. So, what I am going to do is make some Coconut Curry Chicken Wings using the yellow chilies to give me that mild smooth rich flavor that you're wanting in every bite while you're eating your food.

Coconut Curried Chicken Wings

When we start putting this great tasting chicken wing entree together it's really going to be moist and so delicious and it's also going to have that little crunch that is always good when you're eating some good chicken wings

Ingredients

4 pounds of chicken wings, rinsed and patted dry

1 cup of coconut milk

1/2 teaspoon of coconut rum

2 cups of coconut flour

4 teaspoons of yellow curry powder

3 tablespoons of sweetened coconut powder

6 tablespoons of butter, melted

2 cloves of garlic, minced

1 teaspoon of fish sauce

A pinch of sea salt

A pinch of white pepper

Methods

To begin please use whole wings, Grab out your chicken wings, Make sure they are cleaned and ready for cooking at this point using your chef's knife cut the off the tips then cut the flat and drum part in half at both joints.

Using a large glass bowl combine your coconut milk, coconut rum, fish sauce and minced garlic, Now add your wings and mix very well so that they are all coated.

Now using a large zip lock bag add the wing the zip lock bag then pour over the coconut milk and the coconut rum over the wings push out all the air as you can out of the bag then seal tightly and then place them in your refrigerator for 3 hours.

Using a medium shallow glass dish combine your coconut flour and coconut powder, curry powder, sea salt and white pepper mix well to blend then set aside. Now as we are moving on grab a medium glass bowl and add your melted butter to the bowl then go get out your wings drain out the liquid that's in the bag, make sure it's all drained out.

So, we can finish up on this entree were going to set up a little breading station with the wings first the melted butter then the coconut flour.

Preheat your oven to 375 degrees then grab two half sheet pans using a paint brush grease each half pan with the melted butter now grab out 1 wing at a time dip it in the melted butter then into the coconut flour mixture then onto the sheet pans repeat this until all the chicken wings are coated.

Make sure the chicken wings are spaced apart and divide into both sheet pans, With your extra garlic butter mixture drizzle over the wings, then place the chicken wing into the oven and bake for 40 to 45 minutes then at the 20 minute mark turn your chicken wings over and let them continue cooking until they are crispy golden brown and delicious.

Serve and enjoy with some carrots, celery and a curry ranch sauce for dipping - For the curry ranch sauce I used hidden valley ranch with a pinch of yellow curry powder.