Coconut-and-Szechuan chicken wings

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

For the Szechuan basting sauce:
2 cups coconut cream
1/4 cup soya sauce
1 T Szechuan pepper
1 T ground cardamom
50 g desiccated coconut
1 x 2–3 cm piece fresh ginger, peeled and grated
50 g palm sugar
sea salt and freshly ground black pepper, to taste
550 g free-range chicken wings
For the coriander-and-coconut sambal:
20 g coriander, blanched
1/2 red onion
80 g coconut chunks
3 Woolworths green Serenade chillies
2 limes, zested and juiced
salt, to taste

Cooking Instructions

Preheat the oven to 180°C. To make the Szechuan basting sauce, combine all the ingredients and mix until well incorporated.

Place the chicken wings on a large baking tray lined with baking paper. Cover with the basting sauce and chill for 15 minutes.

While the chicken wings are marinating, make the coriander-and-coconut sambal. Place all the ingredients in a blender and blend until fine. Season to taste.

Bake the chicken wings until sticky and caramelised – there shouldn’t be any sauce left on the tray. If there is, turn the wings and bake for a bit longer. Serve with sambals.