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Today: Forget everything you thought you knew about wings with this slightly sweet coconut variation.
I'm going to go out on a limb and guess that the last time you ate wings, it was during some sort of playoff or bowl with a beer in hand. Until now, that was the only way I'd ever eaten wings, too—while clutching a handful of paper napkins and yelling advice to the players on my television.
More: If you are looking for snacks for game day, these honey mustard wings just might be the ticket.
Then I discovered these slightly sweet coconut wings that lack most of the trademark characteristics I'd associated wings with—gone are the paper buckets, hot sauce, and fingers bathed in artificially-colored spices. Instead, these are coated in garlic powder and cumin, then sweetened with honey and coconut shreds to balance out the intensity of the spices. Simply coat them in the spices and bake for 45 minutes at 400º F, then drizzle them with honey and coconut, and return them to the oven to broil to a crisp. They're delicious enough to eat on their own, but subtle enough to have with dinner, paired with Vietnamese noodles or a gingery salad.
Makes 12 wings
12 chicken wings
1 teaspoon garlic powder
1 teaspoon ground cumin
1/4 cup honey
1/8 cup coconut cream
1/2 cup unsweetened coconut shreds
3 tablespoons chopped fresh cilantro, to serve
Photo by Bobbi Lin
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now