These chicken wings are perfect. There’s not much else to say about them. If coconuts could fly, they’d taste like these wings. See? That’s me trying to think of something to say about them. Totally unnecessary, the word ‘perfect’ and the pictures tell you all you need to know..and that is: you need to eat these wings.
I don’t describe things as perfect often (I’m lying), but it’s the only word capable of describing sensory-magic like this wing sauce. It’s your taste bud’s wet dream: sweet, bitter, salty, sour and umami in every bite. Without ever seeing a deep-fryer or being breaded (oh god), these are some of the crispiest wings you’ll ever have. The way to achieve that is unconventional, seemingly backwards even: steam them. By first steaming the wings, you release some of the excess fat. Chicken fat’s smoking point is 375 degrees. Steaming allows you to bake the wings at 425.
The fresh chickpea fritters are pretty amazing in their own right, but the greek yogurt dipping sauce provides a perfect relief for your mouth from the sting of the hot wings. Crispy on the outside, dank on the inside. They taste so alive.
If I had one word of advice to give you (other than don’t do psychedelics in the winter), it’d be: make these wings and then tell everyone how good they are. The world needs a better depiction of wings (the current is pretty ~disturbing~)
Coconut & Honey Asian Hot Chili Wings
~10 whole chicken wings, cut at the joint (save the tips in the freezer for stocks)
2 big garlic cloves, minced
1 big shallot, minced
1 tbsp fresh ginger, peeled and minced
3+ tbsp garlic chili sauce (to taste)
3/4 of a 13.5 oz can of coconut milk
1-2 tbsp soy sauce (to taste)
3 tbsp rice wine vinegar
2 tbsp honey
kind of optional but not really garnishes: sesame seeds, lime zest, cilantro, scallions and pickled lemongrass.
Preheat oven to 425. Using a steamer over a pot of simmering water, steam the chicken wings for 10 minutes. Place into a large bowl and pat dry. Add 1 tbsp of sesame or coconut oil, salt and pepper and stir to coat evenly. Place wings on a large baking sheet making sure none are touching.
Bake for 20 minutes, flip and bake for another 20-25 minutes. Meanwhile…
Heat a skillet over medium heat. Add sesame oil and fry the garlic and shallots until fragrant. Add the rest of the ingredients and bring to a boil. Reduce temperature and simmer until the sauce is quite thick (~20 mins, stirring occasionally)
Toss wings in sauce, garnish and serve. So good.
Fresh Chickpea Fritters
1 cup fresh chickpeas,peeled
2 green onions, sliced (white and greens)
1/4 cup cilantro, chopped
zest from 1 lime
1/4 cup flour
salt, pepper and coconut oil for frying
Greek yogurt dipping sauce
(makes a lot..which is good, because this goes with everything)
1/2 cup greek yogurt
juice of one lemon
2 tbsp fresh cilantro, minced
salt and pepper to taste
optional drizzle of high quality olive oil
Whisk all ingredients for the dipping sauce in a bowl. Put in the fridge until needed.
Blanch the chickpeas then mash them. Whisk together the rest of the ingredients then add the mashed peas. Heat a thin layer of coconut oil in a large skillet to about 350 degrees. Add heaping tablespoons of the fritter mix into the skillet, smashing them down with a spatula to create thin discs. Flip when browned. Strain on paper towel.