An Alternative to Fried Chicken Wings: Try These Sweet Coconut Curry Spiced Wings

February 1, 2015 Updated: July 18, 2015

Lower East Side’s Louie and Chan, which will convert its downstairs lounge to a Super Bowl viewing party, is serving a menu with an Italian or Asian twist.

Think takes on chicken wings like Calabrian Spiced Chicken Wings (chili peppers, white balsamic vinegar, tomato sauce) and these gluten-free Sweet Coconut Curry Spiced wings, perfumed with aromatics and finished with scallions and sesame seeds. Here’s the recipe, courtesy of Louie and Chan:

 

Sweet Coconut Curry Spiced Wings

1 dozen chicken wings w drumstick detached/separated

 

Marinade/Sauce


2 cups coconut milk


1/2 cup shao xing wine


2 tablespoons rice vinegar


1tsp chopped garlic


1tsp chopped ginger


1tsp chopped cilantro stems


2 thai chiles minced


1/2 tsp ground cumin


1/2 tsp ground turmeric


1/2 tsp ground cardamom


1/2 tsp salt


1/2 tsp ground Szechuan peppercorns

 

Garnish (mix together and set aside)


1 tsp roasted white sesame seeds


1 tablespoon chopped cilantro leaves


1 tablespoon chopped scallions


1tsp fried shallots (can be bought in Asian supermarkets)

Combine all the ingredients for the marinade in a large mixing bowl.


Set aside 1/3 of the marinade.


Marinate the wings overnight with the remaining marinade for at least 12 hours. (Ziploc bags work great for this)
 After marinating, place the wings in a shallow baking tray with a wire roasting rack beneath.

Bake at 425 for about 40-45 minutes until the skin is crispy. 
Toss the wings in the remaining marinade.
Sprinkle the wings with the garnish mixture above and serve immediately