Crispy coconut chicken wings with spicy tomato sauce

By Fransje Garland-Frost
4 - 6
Prep time:
10 minutes
Cooking time:
45 minutes
Chilling/ Freezing Time:
Marinate 2 hrs or overnight
Level of Difficulty:


Chicken wings

16 chicken wings, tips removed and jointed to make two pieces
125 ml coconut cream
1 tbsp sriracha chilli sauce
1 clove garlic, crushed
1 lime, juice and zest
¾ cup desiccated coconut
¾ cup shredded coconut
½ cup plain flour
1 tsp smoked paprika
½ tsp cayenne pepper
2 tsp salt
Freshly ground black pepper
Olive oil spray

Spicy tomato sauce

1 tbsp olive oil
½ brown onion, finely chopped
2 cloves garlic, crushed
2 large ripe tomatoes, chopped
2 tbsp tomato paste
2 – 4 tsp sriracha chilli sauce (to taste)
2 tsp lime juice
½ - 1 tsp sugar
1 tsp salt
2 spring onions, finely sliced

The chicken wings are best cook and served immediately. The sauce can be made in advance. If you like things spicy add more sriracha chilli sauce to the marinade and the sauce.

Crispy coconut crumbed chicken wings are easy to prepare and will be great to share with friends and family when entertaining. They are served with a spicy tomato dipping sauce.


Place the chicken pieces in a bowl, add coconut cream, chilli, garlic, lime juice and zest. Mix to combine. Marinate for at least 2 hours or overnight.

Preheat oven on CircoTherm at 200⁰C. Line the universal enamel tray with baking paper.

Combine the coconut, flour, paprika, cayenne, salt and pepper in a bowl. Remove the chicken from the coconut cream marinade, removing excess and then dust with the coconut crumb. A large zip lock bag is useful to coat the chicken wings. Place the wings on the prepared tray. Generously spray with the olive oil.

Bake chicken wing on shelf level 3 for 45 minutes or until golden. Turn the wings once during the cooking time.

While the chicken is cooking, make the sauce. In a small saucepan heat the olive oil over medium heat. Add the onion and garlic and sauté until onion is soft. Add the tomato, tomato paste, chilli and lime juice. Add sugar and salt to taste.  Cook for 8 minutes or until sauce thickens. Add spring onion and cook for a further 2 minutes. Allow sauce to cool and serve at room temperature.


Serve the crispy coconut chicken wings with the sauce.


This recipe is prepared with NEFF’s CircoTherm®.| We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

Authors Bio:

As a trained Home Economist and Chef, Fransje knows that good cooking comes from confidence in the kitchen. With 27 years of industry experience, Fransje can help you decode the appliance manual and share some delicious dishes.

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