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



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