19 Oven setting: CircoTherm® Crispy coconut chicken wings Serves:Preparation time: 10 minutes4–6 with spicy tomato sauce Cooking time: 45 minutes Marinating time: 2 hours or overnight Level of difficulty: Easy INGREDIENTS METHOD 16 chicken wings Place the chicken pieces in a bowl, add coconut cream, chilli, garlic, lime juice 125ml coconut cream and zest. Mix to combine. Marinate for at least 2 hours or overnight. 1 tbsp Sriracha chilli sauce 1 clove garlic, crushed Preheat oven on CircoTherm® to 200°C. Line the multipurpose pan with baking 1 lime, juice and zest paper. ¾ cup desiccated coconut Combine the coconut, flour, paprika, cayenne, salt and pepper in a bowl. Remove ¾ cup shredded coconut the chicken from the coconut cream marinade, removing excess and then dust ½ cup plain flour with the coconut crumb. A large zip lock bag is useful to coat the chicken wings. 1 tsp smoked paprika Place the wings on the prepared pan. Generously spray with the olive oil. ½ tsp cayenne pepper Bake chicken wings on shelf level 3 for 45 minutes or until golden. Turn the wings 2 tsp salt once during the cooking time. Freshly ground black pepper While the chicken is cooking, make the sauce. In a small saucepan heat the olive Olive oil spray oil over medium heat. Add the onion and garlic and sauté until onion is soft. Add SPICY TOMATO SAUCE the tomato, tomato paste, chilli and lime uice. Add sugar and salt to taste. Cookj for 8 minutes or until sauce thickens. Add spring onion and cook for a further 1 tbsp olive oil 2 minutes. Allow sauce to cool and serve at room temperature. ½ brown onion, finely chopped 2 cloves garlic, crushed Serve the crispy coconut chicken wings with the sauce. 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 NEFF AUSTRALIA COOKBOOK STARTERS