Tuesday, January 16, 2018
Cooking

Recipe for Chicken Wings with Coconut Sweet Potato Puree

This dish is an homage to one of my favorite Epcot International Food and Wine Festival dishes: Grilled Beef Skewer With Chimichurri Sauce and Boniato Puree from the Patagonia kiosk. A boniato is a sweet potato with whiter flesh and a typically sweeter flavor. I use standard sweet potatoes in this recipe, plus a little coconut milk to create a luscious puree.

easy

Chicken Wings with Coconut Sweet Potato Puree

Ingredients

  • For the chicken wings: 1 tablespoon peanut butter
  • ½ cup soy sauce
  • 1 teaspoon sesame oil
  • ¼ cup sriracha sauce
  • Red pepper flakes, to taste
  • 1 to 2 pounds chicken wings
  • Handful fresh chives, for garnish
  • For the sweet potato puree: 2 medium sweet potatoes, peeled and cut into chunks
  • ½ cup coconut milk
  • 1 tablespoon maple syrup
  • 1 tablespoon salt
  • Dash black pepper

Instructions

  1. Make the chicken wings: Heat oven to 400 degrees. Place first five ingredients in a bowl and stir well. Reserve ¼ cup sauce in the bowl and add the rest to a large zip-top bag. Add chicken wings to the bag, seal it, then shake to coat wings with sauce.
  2. Remove wings from bag one at a time, shake slightly to get excess sauce off, then place on a large baking sheet lined with aluminum foil. Repeat with remaining wings. Bake for 30 minutes in the center rack of the oven, flipping wings once during baking.
  3. Make the sweet potato puree: While wings are cooking, fill a medium saucepan with water and bring to a boil on the stove over high heat. Add the sweet potatoes and cook for about 15 minutes, or until the potatoes are fork-tender. Drain, then return potatoes to pot. Return pot back to burner and turn the heat to low.
  4. Add coconut milk, maple syrup, salt and pepper and stir to combine. Turn heat off but keep pot on burner to keep warm.
  5. When chicken wings are done, turn broiler on and move baking sheet to the top rack of the oven. Broil the wings for 5 minutes, watching closely to make sure they don't burn. Divide sweet potato puree between two plates, and set wings atop puree. Top with reserved sauce and chives. Serves 2.
Source: Michelle Stark, Tampa Bay Times

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