By Laura | Laura the Gastronaut
Prep Time: 5 minutes | Cook Time: 30 minutes | Total Time: 35 minutes
Yield: 6 servings [48 wings]
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Most of my days are spent daydreaming about the beach. These pineapple coconut sticky chicken wings really help me mentally get there. The pineapple juice, brown sugar, soy sauce, cream of coconut, and sesame oil make the sauce extra sticky and extra delicious. The toasted coconut really makes these wings become a beachy flavor bomb!
• 48 chicken wings
• Kosher salt
• 1 cup coconut flakes
• 2 cups pineapple juice
• 1 cup cream of coconut
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
*Here I instruct how to cook the wings in the air fryer. For other methods (oven, deep fried, and Instant Pot), see the Notes section below the recipe.*
➊ Lightly salt the chicken wings.
➋ Working in batches (I can fit about 10-12 wings comfortably in my air fryer), cook wings at 360°F for 12 minutes. After 12 minutes, flip the wings and continue cooking at 360°F for an additional 12 minutes. Cook wings until they have reached an internal temperature of 165°F.
➌ Meanwhile, toast the coconut flakes in a dry skillet for 3-5 minutes over medium-low heat until it begins to lightly brown and become fragrant.
➍ In a medium saucepan, stir together toasted coconut, pineapple juice, cream of coconut, brown sugar, soy sauce, and sesame oil. Bring mixture to a boil over medium-high heat and then reduce heat to low to maintain a simmer. Simmer for 5-10 minutes until it begins to thicken. Set aside and allow to cool.
➎ Once wings have cooked for 12 minutes each side (for a total of 24 minutes), cover them in the pineapple coconut sauce until well covered. I like to pile the coconut mixture on top of the wings for extra flavor!
➏ Place wings back into air fryer and cook at 400°F for an additional 3 minutes to crisp coconut.
Oven Method: To cook the wings in the oven, salt them and bake for 40 minutes at 450°F. Cover the wings with the pineapple coconut sauce, and put back in oven for about 3-5 more minutes until the coconut on top is crispy.
Instant Pot + Broiler Method: Salt the wings and pour about 3/4 cup of water into the bottom of your Instant Pot. Working in batches, place wings on a trivet and cook at high pressure for 6 minutes. Let it naturally release for 10 minutes. Cover the wings with the pineapple coconut sauce and broil in the oven for 3-5 minutes until the coconut on top is crispy.
Deep Fried: Salt the wings and place in fridge until ready to use. Heat 2 inches of oil into a Dutch oven (or a large heavy bottomed pot) until the oil reaches 375°F. Working in batches, fry the wings for 8-10 minutes or until they reach an internal temperature of 165°F. Once cooked, place on a paper towel-lined plate. When cool enough to handle, cover the wings in the pineapple coconut sauce.
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Find recipe at: https://laurathegastronaut.com/pineapple-coconut-chicken-wings