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.
Chicken Wings with Coconut Sweet Potato Puree
- 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
- 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.
- 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.
- 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.
- Add coconut milk, maple syrup, salt and pepper and stir to combine. Turn heat off but keep pot on burner to keep warm.
- 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.