Make a Mess With These Coconut-Lime Chicken Wings

Over the past decade, coconut has been put under the spotlight for its trendy sub-products and unparalleled health benefits. Many believe that coconuts possess healing powers and it’s crazy to think that one seed can give you flour, sugar, liquid aminos, nectar syrup, butter, oil, water and its simple but glorious milk all at once. The world’s undying coconut craze is worth the hype.

Young coconuts have a green shell and a white husk. The nut, filled with water, is surrounded by a thin, sweet jelly. Its nutritious water is packed with electrolytes that keep your body hydrated, so your muscle and nerve systems can function at their best. It is undoubtedly nature’s best sport drink; a great source for a quick energy boost. Most of the store-bought coconut products, however, use the mature seed. Mature coconuts have a brown husk exterior with thick walls of hard white flesh. (If you didn’t know, the meat hardens as the fruit ripens.) The flesh can be squeezed, pressed, shredded or dried for endless outcomes. ​​

It’s true that young coconuts boast more health benefits, but when it comes to cooking, mature coconuts win hands down. Mixing the slightest bit of coconut milk into rice, soups and curries enhances the overall flavor and creaminess of the dish. It’s no secret that this liquid gold marries flavors and adds extra love to many of our favourite local Trinidadian dishes. In addition to that, nothing beats biting into chewy, crunchy coconut bits that are nestled inside warm coconut bake and coconut rolls. Here’s a new and improved chicken wing recipe that will make you go even more loco for coco.

COCONUT-LIME CHICKEN WINGS

PREP TIME: 2 hrs
COOK TIME: 10 mins
TOTAL TIME: 2 hrs 10 mins

INGREDIENTS

•  2 cups coconut milk 
• 2 teaspoon turmeric powder 
• 2 teaspoon onion powder
•  4 garlic cloves, grated
•  1 bundle chadon beni, finely chopped 
• 1 teaspoon ginger, grated 
• 2 limes, zested 
• 1 pound chicken wings or legs, thawed 
• 2 tablespoons oil 
• Salt and black pepper, to taste

DIRECTIONS

1. In a large bowl, mix coconut milk, turmeric powder, onion powder, garlic, ginger, chadon beni, and lime zest until combined. Add defrosted chicken to marinade and add salt and pepper to taste. Cover bowl and allow to soak overnight, or for two hours.
2. Lightly grease a grill or sauté pan with oil. Remove the chicken from the reserved marinade and set aside. Cook the chicken over medium heat, turning once until fully cooked. Transfer to a plate while hot.
3. In a medium saucepan over high heat, bring the reserved marinade to a boil. Add cornstarch to the sauce and stir constantly until it thickens, about 5 minutes.
4. Serve with the sauce and garnish with red pepper flakes, lime wedges and fresh herbs.