Coconut chilli wings

SERVES 6

2kg chicken wings

1 tablespoon curry powder

2 teaspoons smoked paprika

1 teaspoon sea salt

200g shredded coconut

200g panko breadcrumbs*

MARINADE

1kg coconut yoghurt

1 tablespoon finely grated turmeric**

1 teaspoon sweet paprika

3 teaspoons grated ginger**

2 cloves garlic, crushed**

2 teaspoons onion powder

1 teaspoon ground coriander

Optional ingredients: 1 chopped green chilli, lime cheeks, coriander leaves, kewpie mayonnaise and/or sriracha

1 Combine the marinade ingredients in a large container with a lid. Add the wings and massage until each one is well coated***. Cover and put them in the fridge. Try to do this yesterday, or at least this morning, or at the very least, an hour before you want to cook them. The longer the better.

2 When you are ready to cook, preheat the oven to 180°C. Take the wings out of the fridge and bring to room temp.

3 In a large bowl, combine the curry powder, paprika, salt, shredded coconut and panko. Dip each wing in the crumb mixture so it’s well coated and place them on a large baking tray lined with baking paper. Try to give them a little bit of room on the tray so they brown evenly. Bake for 40 minutes, flipping over once.

Lucy's notes

*If you can’t find panko without palm oil and don’t wish to be involved in that crime, use regular dried breadcrumbs massaged with 2 tablespoons of rice bran oil. **You can sub these for powdered/dried. I get some fresh stuff in when I can but it won’t ruin the recipe if you don’t.

***I use dishwashing gloves to really get my hands in there. Just rinse them and chuck in the wash afterwards. You don’t necessarily need them, but the turmeric can stain and leave your mitts looking a little Trump-esque.