Coconut Curry Chicken Wings








Preparation Time



minutes Oven

Cooking Time

  • 1 kg chicken wingettes
  • 2/3 cup (160 mL) coconut milk
  • 2 tbsp (40 mL) soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tsp crushed garlic
  • 3 tsp KEEN'S Traditional Curry Powder
  • 2 cups (270 g) gluten free flour
  • 1 tsp salt
  • oil for drizzling
  1. Place the wingettes in a non-reactive container, pour coconut milk over them and then add the soy, vinegar, garlic and 2 tsp KEEN’S curry powder. Mix well. Cover and place in the fridge to marinade for at least 1 hr, overnight if you can.
  2. When you’re ready to cook preheat your oven to 240˚C (220˚C fan forced). Line 2 trays with parchment paper.
  3. In a bowl mix the flour, salt and remaining 1 tsp KEEN’S curry powder. Pour half into a shallow bowl. I find it’s best to divide it, so you don’t waste flour by getting marinade through it.
  4. Take each wingette from the marinade and dip in the flour. Coat well, pressing the flour in. Place on the lines tray. Repeat with the remaining wingettes.
  5. Place trays in the oven and cook for 15- 20 minutes each side, or until golden and crunchy. If they are still floury in parts drizzle some oil over and cook until crisp. The coconut milk and chicken skin should prevent you from having to do this though
  6. Serve sprinkled with sea salt and herbs of choice if you like, I used spring onion, coriander or mint would be delicious
Recipe Tip

This recipe is brought to you by @thehealthyhunter. Using gluten free flour creates a light and crispy exterior thanks to the mix of starchy flours like potato and rice that these flour mixes usually use. If you can’t get your hands on a gluten free flour mix you could use potato starch, cornflour, or rice flour as they will have the same effect.

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