Coconut Wings

Serves: 4-6 

Prep Time: 25 minutes

Total Time: 30 minutes

  • 1 can(13.5 ounce) fill-fat coconut milk, shaken

  • 6 tablespoons fish sauce

  • 6 tablespoons light brown sugar

  • 2 tablespoons sesame oil

  • 2 tablespoons chopped lemongrass 

  • grated zest and juice of 2 limes

  • 10 small fresh Thai bird chilies (if you like a lot of heat, if not skip this)

  • 2 teaspoons kosher salt

  • 3 pounds chicken wings

  • Chopped cilantro for garnish

In a large bowl, combine the coconut milk, fish sauce, brown sugar, sesame oil, lemongrass, lime zest, lime juice, chilies, and salt. Add the wings, toss to coat, cover and marinate in the refrigerator for at least 4 hours and up to 24 hours. 

Preheat a grill or grill pan over medium high heat. Remove the wings from the marinade and grill until the skin is crisp and golden, flipping once, 12 to 14 minutes total.

Transfer to platter and garnish with cilantro. 

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