Serves 4 as an entrée or 6 to 12 as an appetizer

24 chicken wings

1 cup unsweetened coconut milk

1 cup freshly squeezed orange juice

1 cup chopped fresh pineapple

Grated zest from 1 lime

2 teaspoons Asian chile sauce

1 teaspoon salt

¼ cup chopped mint leaves

2 tablespoons chopped cilantro sprigs

3 tablespoons flavorless cooking oil

4 cloves garlic, minced

2 tablespoons minced ginger

Cut of the wing tips and save them for making stock. Cut the wings in half through the joint. In a large bowl, combine the coconut milk, orange juice, pineapple, lime zest, chile sauce, salt, mint, and cilantro. In a deep 12-inch pan, combine the oil, garlic, and ginger and cook over medium heat. When the garlic begins to brown, add the coconut liquid. Bring to a low boil and add the wings. Cover, turn the heat to low, and simmer until the chicken wings become very tender, about 30 minutes. Stir occasionally. This can be done 24 hours prior to serving.

To serve, bring the wings and sauce to a low boil. Cook until nearly all the sauce evaporates and forms a glaze around the wings. Serve.

Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.