Alive and Cooking

Coconut Fried Chicken Wings

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1 kg chicken wings
400 ml coconut cream
1 cup water
1/2 cup Arborio rice
3 cups panko breadcrumbs
1 spring onion, roughly chopped
2 cups plain flour
½ cup shredded coconut
3 eggs
150 ml full cream milk
1 cup water
Vegetable oil


In a deep pot, add the chicken wings, pour in the coconut cream and water. Cover and simmer for 20 mins.

Once simmered, remove and set aside to cool. Into the same pot with the remaining juices, tumble in the rice, add a sprinkle of salt, simmer for 5 mins, then turn the heat off and set aside to absorb and soften.

Once ready, stir through the spring onion.

Mix together the breadcrumbs and coconut. Whisk together the milk and eggs. Coat the wings in flour, egg wash and coconut breadcrumbs. Shallow-fry in a deep pot of vegetable oil until crispy and cooked through.

Serves 3

Coconut Fried Chicken Wings