Bangkok chicken wings with coconut-pineapple "rice"
Paleo, Gluten-Free, Dairy-Free, Soy-Free
This is Chef Justine’s (paleo-friendly) nod to Bangkok’s legendary street food. Crisp chicken wings are served with a tangy-hot dipping sauce, and served over cauliflower “rice” with caramelized chunks of pineapple and coconut. The result hits all the elements of the best Thai cooking: salty, tangy, spicy, and sweet.
- 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
Prep and roast the chicken
- Pat the chicken wings dry with a paper towel.
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.
Toast the coconut
Cook the pineapple
- Core the pineapple; cut into 1-inch pieces.
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.
Make the cauliflower rice
- Using a sharp knife or food processor, cut the cauliflower into rice-sized pieces.
- Coarsely chop the cilantro.
Calories: 670, Protein: 38 g, Fiber: 7 g, Total Fat: 43 g, Monounsaturated Fat: 16.5 g, Polyunsaturated Fat: 8.5 g, Saturated Fat: 14 g, Cholesterol: 140 mg, Sodium: 1230 mg, Carbohydrates: 36 g, Added Sugar: 8 g. Contains: Fish