Chicken Wings in Coconut Sauce
Chicken wings provide protein, while coconut flakes contribute dietary fiber. Toasted flakes and a spiced onion paste thicken the coconut sauce, coating the tender wings. Serve hot after a brief rest.
For the spiced paste
Toast the coconut flakes (35 g) in a dry pan for about 2 minutes, stirring constantly until golden and crisp. Grind the toasted coconut in a mortar for about 1 minute into a paste.
Roughly chop the onion (180 g), ginger (25 g), and garlic (6 g) in about 3 minutes. Add the chili pepper (1 g), lemon zest (1 g), and lemon juice (10 g), then blend everything for about 2 minutes into a soft paste.
Sauté the onion paste in the same dry pan for 2–3 minutes.
For the wings
Cut the chicken wings (750 g) at the joints in about 2 minutes.
Pour the unsweetened coconut milk (200 g) into the pan and season with table salt (to taste). When the mixture begins to boil, add the wings and stir for about 1 minute until coated.
Bring the mixture to a boil in about 5 minutes. Lower the heat, cover the pan, and braise the wings for 15 minutes. Remove the lid and continue braising for another 30–40 minutes, stirring occasionally to evaporate the liquid. Check the thickest piece near the bone with a food thermometer; it must reach at least 74 °C.
Add the coconut paste and cook for 2 more minutes, stirring constantly. Transfer the wings to a paper towel; after 3 minutes, serve them topped with finely chopped green onion (15 g).
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