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Chicken wings on leek and coconut cream

updated

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Ingredients for 4 servings:

  • ¾ kg chicken wings, frozen, hot or mildly seasoned
  • 1 kg leek
  • 40 g butter
  • 1 tbsp vegetable broth, instant organic
  • 1 can of creamy coconut milk 400 ml
  • 1 pinch(s) of sugar
  • nutmeg
  • 2 tbsp, leveled cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

gluten-free, lactose-free

Wash the leek thoroughly, cut into 1cm-wide rings or strips, place in a saucepan, add the butter, and sauté. Add coconut milk, season with vegetable stock, season with sugar, and thicken with cornstarch. Cook the chicken wings in a convection oven at 200°C for about 20 minutes. Arrange on a plate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tofu soup or sauce

Chicken wings on leek and coconut cream