Coconut & Siracha Chicken Wings

Ever since I entered my second trimester I’ve had this constant craving for wings. I’ve probably eaten about 50 spicy ranch chicken wings from the Buffalo Wing Factory since mid December. Ridiculous.

I mean, aren’t pregnant women supposed to be grossed out by things like chicken wings? Oh well, typical Michelle.

It all started at this Christmas party I went to. Someone brought those spicy ranch wings and they were soooo good. I didn’t want to be the hungry pregnant lady eating all the food at the party so I restrained myself.

The very next day I made my husband take me to get some and we have been going back almost every week since then.

I took my craving to a new level this weekend and made some of my own wings. It started out with the idea of putting my Bang Bang Sauce on them —  but then I thought I’d use coconut milk as the base instead.

It’s creamier and richer than mayonnaise and healthier too. The flavors are spicy and almost peanut butter like.

But before you even get to the sauce, if you make wings at home the first thing you need to master is getting them crispy even though they are baked.

The trick to that is mostly using a wire rack on top of your baking sheet so they can crisp up all around. (See rack in second photo from the top)

Brush the sauce on last and right before you serve them so the skin doesn’t absorb it and lose it’s crunch.

Happy Wednesday!

Coconut & Siracha Chicken Wings
1 pack of chicken wings, usually comes with about 12-14 wings
Olive oil
Salt and pepper
1 can of GOYA coconut milk (it’s the best)
2-3 tablespoons on siracha
2-3 tablespoons of rice wine vinegar
3 tablespoons of brown sugar

1. Preheat your oven to 400 degrees and cover a baking sheet with foil. Place a wire rack ontop of the foil. I took the rack out of my toaster oven and used that.

2. Coat your wings with olive oil and salt and pepper. Place on the rack and bake for about 50-55 minutes or until skin looks brown and crispy.

3. While the wings are baking, in a medium sauce pan add your coconut milk, siracha, vinegar and sugar. (The rice wine vinegar is less potent than regular vinegar and essential to the flavor). Simmer on medium heat to low heat and stir frequently (watch and make sure it doesn’t boil over) and let it reduce the whole time your wings are baking.

4. When wings are done and sauce has thickened toss or spoon the sauce on your wings right before serving. Top with chives or green onion for some color (optional).

6 Responses to “Coconut & Siracha Chicken Wings”

  1. Liz posted on January 9, 2013 at 3:55 pm (#)

    These look amazing! Now I want wings… :)

    • Sean Marie replied on January 9th, 2013 at 6:05 pm

      Same here! Thanks for giving me another craving with your delicious recipes Michelle.

      When I was pregnant chicken sounded gross to me, unless it was fried and smothered in hot sauce. I loved spicy food and would order wings along with a jalapeno pizza from some pizza place every week (okay, sometimes it was twice a week). Ha! Probably why I still haven’t lost the baby weight. :p

  2. Made in Sonoma posted on January 9, 2013 at 7:45 pm (#)

    Oh god, those look amazing!

  3. Randilea @ Life As I Bake It posted on January 9, 2013 at 7:51 pm (#)

    These sound amazing! I’ve been craving wings for like a week. I am totally making these ASAP!

  4. Pola M posted on January 9, 2013 at 10:42 pm (#)

    What a great idea! They really sound like a must try!

  5. destination262 posted on January 10, 2013 at 3:48 pm (#)

    Oh my, these sound really good!!

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