Coconut Thai Wing Sauce Recipes
THAI COCONUT MARINATED CHICKEN
Recipe video above. Chicken infused in a gorgeous Thai coconut marinade which infuses with flavour and adds buttery richness from the coconut milk. MARINATING TIME: 24 - 48 hours.
Provided by Nagi
Categories Main
Time 25m
Number Of Ingredients 20
Steps:
- Mix marinade in a large bowl. Add chicken and mix. Cover with cling wrap and marinate in the fridge for 24 - 48 hours (can't skip marinating for this recipe).
- Brush BBQ with oil, or heat 1 tbsp in a skillet (I used a skillet). Use Medium heat - or Medium Low if your stove/BBQ runs hot (otherwise marinade may burn).
- Remove chicken from marinade, shaking off excess. Cook the first side for around 5 minutes or until caramelised and golden. Turn then cook the other side for 4 minutes until caramelised.
- BAKING: See Note 4.
- Transfer chicken to serving plate, cover loosely with foil and rest for 5 minutes. Garnish with coriander / chilli if desired, and serve with lime wedges and Sauce.
Nutrition Facts : ServingSize 248 g, Calories 436 kcal
COCONUT CHICKEN WINGS
This Asian insipred recipe straight out of Ken Haedrich's kitchen may be the perfect cookout finger food. It's got a sauce that's sweet and savory, it's easy to make, and it works as a main course or an appetizer. I found this recipe in Family Fun magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Chicken
Time 33m
Yield 6-12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the first 7 ingredients, then whisk in the coconut milk. Reserve and refrigerate 1/2 cup of the mixture divided evenly in 2 containers.
- Cut off the tips of the wings (reserve them for stock or discard), then halve the wings at the joint. Place them in the bowl and toss them with the marinade. Cover the bowl with plastic wrap and refrigerate it for at least an hour, but preferably overnight.
- Just before grilling the wings, toast the coconut in a medium size skillet over medium heat, stirring constantly until golden brown, about 10 minutes. Pour the flakes onto a plate and allow them to cool, then lightly crumble the flakes with your fingers and set them aside.
- Prepare the grill for cooking and oil the grates. Grill the wings 8-10 minutes per side, turning once, or until the meat at each turn.
- As the wings finish cooking, warm the other container of reserved marinade in a small saucepan until heated through.
- Transfer the cooked wings to a platter and coat them with the warmed marinade. Sprinkle the wings with the toasted coconut and serve them immediately. Serve 6 as a main dish or 12 as an appetizer.
Nutrition Facts : Calories 757.7, Fat 57.4, SaturatedFat 23.7, Cholesterol 174.8, Sodium 760.2, Carbohydrate 16.3, Fiber 2, Sugar 14, Protein 44.1
GREEN COCONUT CURRY HOT WINGS
A spicy Thai twist on your favorite game day snack.
Provided by The Food in My Beard
Categories Snack
Time 3h
Yield 25
Number Of Ingredients 15
Steps:
- Mix the marinade ingredients and pour over the wings. Allow to sit at least an hour but as long as overnight.
- Bring frying oil to 350°F. While the oil is coming to temperature, take the wings out of the marinade and place them onto a paper towel to dry. Sprinkle with the rice flour.
- To make the sauce, begin by cooking the Thai chilies in a little oil for 2 minutes. Add the curry paste and cook 2 minutes while stirring. Add in the coconut milk, fish sauce, sugar and juice of 1 lime, and bring to a simmer. Lightly simmer, stirring often until it reduces by about half. Remove from heat.
- Toss the wings so they're evenly covered with a light coating of the rice flour, adding a little more if needed. Shake off any excess flour. Fry the wings in 3 batches for about 8-10 minutes until golden brown. Drain for about 30 seconds and then add directly to the sauce. Stir to coat.
- Place the wings on a platter and top with the cilantro, scallion and lime.
Nutrition Facts : Calories 110, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 4 g, TransFat 0 g
GRILLED COCONUT WINGS WITH THAI PEANUT DIPPING SAUCE
The secret to making authentic Thai wings is the overnight galangal and chile marinade. Used in Thai cooking, galangal is similar to ginger, and the key spice in many Thai coconut milk-based soups. Here, galangal is combined with turmeric (another close cousin to ginger), coconut milk, garlic and hot chiles to create wings that have that authentic, spicy Thai flavor. Cool them off with a classic Thai peanut dipping sauce. Galangal can be difficult to find, but don't worry. Simply substitute 1/2 teaspoon of freshly grated ginger for the ground galangal and your guests will never know.
Provided by Food Network
Categories appetizer
Time 8h25m
Yield 4 servings
Number Of Ingredients 21
Steps:
- To make the marinade: using a food processor, grind the ingredients into a paste the consistency of thin yogurt. Reserve small amount for basting and transfer the remaining marinade to a glass bowl. Add the cleaned and trimmed chicken wings. Toss liberally, cover with plastic wrap, and marinate in the refrigerator overnight.
- To grill the wings, shake off the excess marinade and grill the wings over medium heat for approximately 5 minutes per side, or until crispy. Brush them frequently with the reserved marinade, and be careful not to burn the wing tips. The wings should have a crispy texture with a deep mahogany color when done.
- Serve with the Thai Peanut Sauce.
- To make the peanut sauce, add the peanuts along with the peanut oil to a food processor. Blend, on high, until the peanuts form a rough paste. Add the rest of the ingredients except for the cilantro; blend until smooth. Stir in the cilantro and thin with peanut oil to taste.
COCONUT THAI WING SAUCE
Steps:
- Mix all ingredients together. Toss with wings and toasted shredded coconut, serve with mango yogurt dipping sauce
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