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New Soul Kitchen

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You may never return to your favorite chicken spot after you try Chef Jernard’s oven-roasted coconut hot wings.

Ingredients

  • 4–5 pounds chicken wings
  • 1/4 cup coconut milk
  • 1/2 cup hot sauce
  • 3 tablespoons coconut sugar
  • 1 tablespoon cayenne pepper
  • 1 tablespoon chili powder
  • 1/2 cup coconut flakes
  • Minced parsley for garnish
  • Salt to taste
  • Pepper to taste

Instructions

Preheat the oven to 375 degrees F. Season wings with salt, pepper, and a sprinkle of coconut flakes (save some for later) and layer on a sheet pan. Bake in the oven, uncovered, for 45–55 minutes, until golden and crispy in texture. Remove them and place them on a paper towel to drain the grease. Heat coconut milk in a heavy saucepan. Add the hot sauce, coconut sugar, cayenne pepper, and chili powder. Bring to a slow simmer and place chicken in a wok, begin to stir or toss in sauce to fully coat wings. Garnish wings with more coconut flakes and minced parsley then plate up and serve. This meal is great served with celery or carrots and ranch or bleu cheese dressing.

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