Best 5 Coconut Curried Chicken Wings Recipes

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Tantalize your taste buds with the exotic flavors of our Coconut Curried Chicken Wings recipe, a culinary journey that blends the richness of coconut milk with the warmth of aromatic spices. Savor the tender chicken wings infused with a symphony of flavors, delicately balanced between sweet, savory, and a touch of heat.

Indulge in a delightful array of additional recipes featured in this article, each offering a unique culinary experience. Discover the vibrant flavors of our Easy Chicken Biryani, where tender chicken mingles with aromatic basmati rice, fragrant spices, and a touch of tangy yogurt. Embark on a culinary adventure with our mouthwatering Chicken Teriyaki Stir-Fry, where succulent chicken strips are coated in a luscious teriyaki sauce, stir-fried with crisp vegetables, and served over fluffy rice.

For a taste of classic comfort food, try our scrumptious Chicken Pot Pie, featuring tender chicken, a medley of vegetables, and a creamy, flavorful sauce, all enveloped in a flaky, golden crust. If you're craving something light and refreshing, our Chicken Caesar Salad is the perfect choice, combining grilled chicken with crisp romaine lettuce, tangy Caesar dressing, and crunchy croutons.

And for those seeking a hearty and satisfying meal, our Chicken and Dumplings will surely hit the spot. This classic dish features tender chicken, fluffy dumplings, and a rich, flavorful broth that will warm your soul.

Venture into the world of culinary delights with these diverse chicken recipes, each offering a unique taste sensation. From the exotic flavors of Coconut Curried Chicken Wings to the comforting goodness of Chicken and Dumplings, there's something for every palate to savor.

Let's cook with our recipes!

COCONUT-CURRY FRIED WINGS



Coconut-Curry Fried Wings image

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

1 cup sweetened coconut flakes, oven-toasted at 350 F until golden, 4?5 minutes
1/4 cup sumac
1 cup Madras yellow curry powder
1 tablespoon ground ginger
1 tablespoon onion powder
1 tablespoon kosher salt
1 1/2 tablespoons ground cinnamon
1 tablespoon cayenne pepper
4 teaspoons onion powder
1 1/2 tablespoons kosher salt
2 teaspoons mustard powder
4 whole chicken wings, drumettes and flats attached
1 1/2 cups cornstarch
3/4 cup all-purpose flour
1 teaspoon kosher salt
1 3/4 cups cold water, plus more as needed
1 quart canola oil, plus more as needed, depending on size of pot

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.)

COCONUT CURRIED CHICKEN WINGS



Coconut curried chicken wings image

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

4 1/2 lbs chicken wings, rinsed and patted dry (about 24)
1 cup milk
1/2 teaspoon coconut extract
2 cups instant mashed potatoes
4 teaspoons curry powder
3 tablespoons sweetened flaked coconut
6 tablespoons butter, melted
2 cloves garlic, minced

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.

INDONESIAN COCONUT CURRY CHICKEN WINGS



Indonesian Coconut Curry Chicken Wings image

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

1 teaspoon ground cinnamon
4 shallots, roughly chopped
2 lemongrass stalks, thinly sliced
1 bunch cilantro, stems roughly chopped, leaves reserved
1 head of garlic, cloves separated, peeled and crushed
One 8-inch piece ginger (about 6 ounces), thinly sliced
2 limes
Two 13.5-ounce cans unsweetened coconut milk
4 pounds chicken wings, split at the joint, wingtips removed and discarded
Kosher salt and freshly ground black pepper
2 shallots, thinly sliced crosswise and separated into rings
1 cucumber, thinly sliced
1 medium carrot, thinly sliced
1/4 cup rice wine vinegar
2 tablespoons sugar
1 red Thai chile, stemmed and thinly sliced

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.

CURRIED COCONUT CHICKEN



Curried Coconut Chicken image

Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.

Provided by ROMA

Categories     World Cuisine Recipes     Asian     Thai

Time 1h10m

Yield 6

Number Of Ingredients 10

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 ½ tablespoons vegetable oil
2 tablespoons curry powder
½ onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

Steps:

  • Season chicken pieces with salt and pepper.
  • Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
  • Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Nutrition Facts : Calories 374.6 calories, Carbohydrate 16.7 g, Cholesterol 78 mg, Fat 20.9 g, Fiber 2.8 g, Protein 32.2 g, SaturatedFat 13.8 g, Sodium 806.7 mg, Sugar 10.6 g

COCONUT CHICKEN WINGS



Coconut Chicken Wings image

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

3 tablespoons vegetable oil or 3 tablespoons light olive oil
2 tablespoons soy sauce
2 tablespoons sugar
1 teaspoon mild curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon grated lemon zest
1 cup coconut milk
3 lbs chicken wings
1 cup sweetened flaked coconut

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

Tips:

  • To make crispy chicken wings, pat them dry with paper towels before cooking.
  • Use a combination of baking powder and cornstarch to coat the chicken wings before frying. This will help them become extra crispy.
  • Fry the chicken wings in hot oil until they are golden brown and cooked through.
  • Make sure to whisk the coconut milk and curry paste together until smooth before adding it to the chicken wings.
  • Bring the coconut milk mixture to a boil, then reduce heat and simmer for 15 minutes, or until the chicken wings are tender.
  • Serve the chicken wings with rice or noodles, and garnish with cilantro and lime wedges.

Conclusion:

This coconut curried chicken wings recipe is a delicious and easy way to enjoy a classic Thai dish. The chicken wings are crispy and flavorful, and the coconut curry sauce is rich and creamy. This dish is sure to be a hit at your next party or gathering.

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