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| Coconut-Lime Chicken Wings with Mustard Sauce |
These are the best wings that I have ever eaten, and I have eaten a lot of wings. I usually make Buffalo Wings, so this was a big experiment. These were fried and then placed in the oven at 350 degrees for about 10 minutes. The sauce is a variation of a Cajun sauce. You could add more sweetness to it if you like. It needs to be made ahead and refrigerated for about 30 minutes before serving.
3 pounds of Chicken Wings, cut apart at the joints and tips discarded
3/4 cup of Plain Dry Bread Crumbs
3/4 cup of Flour
Zest from 3 Limes
3 cups of Grated Sweetened Coconut
Salt and Pepper
Flour for dredging
1 Egg
2 cups of Water
Oil for Frying
Pre-heat oven to 350 degrees.
Wash chicken wings and pat dry. Do not forget to sanitize the sink and surrounding area after washing chicken. Salt and pepper chicken and set aside.
Mix bread crumbs, flour, lime zest and coconut together in a bowl and set aside.
Whisk egg and water together in a bowl and set aside.
Put flour for dredging in a shallow bowl or plate. Dredge chicken in flour, then dip in egg wash and roll in coconut mixture. Repeat for all pieces of chicken.
In a large skillet, heat about 3 inches of oil to 300 degrees. Working in batches, Carefully place the wings in the oil, making sure not to over crowd. Cook wings until browned on all sides. Place on a plate covered with paper towels. Place in oven to keep warm. Repeat until all pieces have been cooked. Serve with Mustard Sauce.
Mustard Sauce
1/2 cup of Mustard
1/4 cup of Horseradish
1/4 cup finely grated Onion, about 1/2 of a medium onion
1 Tablespoon of Sugar
1 1/2 Tablespoons of Worcestershire sauce
1/2 teaspoon of finely grated Garlic, about 1 large clove
1/4 cup Olive Oil, I used Sepay Groves
1/4 cup of Rice Wine Vinegar
Mix all ingredients together and refrigerate. Serve as a dipping sauce.
Enjoy!
Deloris
Printable Recipe: https://sites.google.com/site/basilandrosemarys/coconut-lime-chicken-wings-with-mustard-sauce
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