Baked Chicken Wings In Coconut Milk

Baked Chicken Wings In Coconut Milk

Ingredients

16 – 18 (1.5 kg) Chicken Wings, tip off
2 to 3 Tbsp Peanut Oil
1 Red Onion, finely chopped
½ tsp Ground Cumin
1 tsp Ground Coriander
¼ tsp Ground Aniseed
2 Tbsp Ground Dried Chili
1 ½ tsp Galangal Powder
1 tsp Lemongrass Powder
½ tsp Turmeric Powder
1 Tin/Can 400ml Coconut Milk
1 ¼ tsp Sea Salt, or to taste
Lime Wedges

Method



Preheat the oven to 400˚F/200˚C.

Heat the oil in a heavy pot and set over medium high heat. When hot, put in the onion. Cook until the onion are sticky and light brown in color. Then add the cumin, coriander, aniseed, chili, galangal, lemongrass, and turmeric. Cook briefly until they are fragrant.



Add the coconut milk and bring the curry sauce to a boil. Turn the heat to low and simmer for 10 to 15 minutes. Then, add the chicken wings and sea salt. Stir and bring it to a boil, and remove from the heat. Place the chicken on a large baking tray together with all the sauce, in a single layer. Bake the chicken for about 18 to 20 minutes on each side. 
Serve the chicken wings warm with some lime wedges.