Buffalo sauce on a wing is a tried-and-true classic, but what if you’re in the mood for something different? Tossed in a sweet and zesty glaze, these coconut-lime wings are giving Buffalo and blue cheese a run for their money. Read on for tips for how to make these wings:
The wings:
Most people assume deep frying is essential to a truly crispy chicken wing, but that’s simply not true. This recipe tosses the wings in salt and baking powder and leaves them to sit uncovered in the refrigerator overnight—a method popularized by J Kenji López-Alt—to achieve wings that are supremely browned and crisp on the outside. The baking powder slightly raises the pH of the chicken wing, which promotes better browning, while a long chill before baking thoroughly dries the exterior of the chicken, prepping the skin for maximum crispness. At least 8 hours’ refrigeration is ideal, but in a pinch you can shorten the time.
Is it a little extra effort? Sure. Will it give you an amazingly crispy and delicious wing without heating up a massive pot of oil? Absolutely.
The glaze:
This glaze couldn’t be simpler: coconut milk, honey, lime juice, and a little smoked paprika cooked down in a pot until it becomes a thick glaze. Full-fat canned coconut milk is important here, since its thicker texture is essential to get the right consistency in the glaze. (Save the rest of the can to make some kicking Dole Whip Margaritas.) Also, use fresh lime juice if at all possible: The bottled stuff just doesn’t cut it.
While some wing sauces can be made in advance, I highly recommend waiting to make this glaze until just before the wings come out of the oven. The glaze will thicken as it cools and you want that to happen when it’s on the wings, not while it’s still in the pot waiting for them to cook. If for some reason the glaze seems too thick when you’re ready to toss the wings in it, you can always loosen it up by warming it up over low heat with a splash of water, but I recommend this as a quick fix, not as a deliberate strategy.
Storage:
These wings are at their crispiest on the day they’re made, but any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They’re delicious cold, but if you want to reheat, you can also microwave them in 30 second bursts.
Made this? Let us know how it went in the comments below!
