Coconut-and-Szechuan chicken wings

Coconut-and-Szechuan chicken wings

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  • 2 to 4
  • Easy
  • 15 minutes
  • 30 minutes


  • 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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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