BANGKOK CHICKEN WINGS WITH COCONUT PINEAPPLE CAULIFLOWER RICE

BANGKOK CHICKEN WINGS WITH COCONUT-PINEAPPLE "RICE"

MAKES 2 SERVINGS  

• 1¼ pounds chicken wings
• 2 teaspoons baking powder
• ¼ cup unsweetened shredded coconut
• 10 ounces fresh pineapple
• Peeled fresh garlic
• 1 lime
• 1 Thai chile (optional)
• Dipping sauce base (fish sauce - honey)
• ¾ pound cauliflower
• Fresh cilantro
• ½ cup coconut milk
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DIRECTIONS:

1. Prep and roast the chicken

• Heat the oven to 475°F.
• Pat the chicken wings dry with a paper towel.
• Lightly oil a baking rack; line a sheet pan with foil. Set the rack on the prepared sheet pan.
• In a bowl or resealable bag, combine the chicken wings and baking powder. Season generously with salt; toss to coat.
• Roast the wings on the rack, turning halfway through, until well browned, 30 to 40 minutes. While the wings roast, prepare the rest of the meal.

2. Toast the coconut

• In a frying pan over medium heat, toast the coconut until golden, 2 to 3 minutes.
• Transfer to a plate to cool.

3. Cook the pineapple

• Core the pineapple; cut into 1-inch pieces.
• In the same pan over medium-high heat, cook the pineapple in 1 to 2 tablespoons oil over stirring occasionally, until caramelized, 5 to 7 minutes.
• Transfer to a plate; don’t wipe out the pan.
• While the pineapple cooks, prepare the dipping sauce.

4. Make the dipping sauce

• Finely chop enough garlic to measure 1½ teaspoons.
• Zest and juice the lime.
• If using, stem and thinly slice the chile.
• In a large bowl, combine the dipping sauce base, garlic, lime zest, 2 tablespoons lime juice, and as much Thai chile as you like.
• Season with salt, if needed.

5. Make the cauliflower rice

• Using a sharp knife or food processor, cut the cauliflower into rice-sized pieces.
• Coarsely chop the cilantro.
• In the same pan, add 1 to 2 teaspoons oil if needed; warm over medium-high heat until hot but not smoking.
• Add the cauliflower, season with salt and pepper, and cook, stirring occasionally, until lightly browned, 3 to 4 minutes.
• Add the coconut milk and simmer until the cauliflower is tender, 1 to 2 minutes.
• Stir in the pineapple and cook until heated through, about 1 minute.

6. Serve

• Add the chicken wings to the sauce and toss to coat.
• Transfer the cauliflower rice to individual plates; garnish with the toasted coconut.
• Top with the chicken, garnish with the cilantro, and serve with the sauce on the side.

Additional Chef's tip

• A classic Southeast Asian trick, a fine coating of baking powder makes the chicken wings more alkaline and helps them brown. If you don’t have a rack large enough to hold the wings in a single layer, cook them on a lightly oiled, foil-lined sheet pan.
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