Chili-Crisp Maple-Syrup Wings

I’ve been making a lot of chicken wings lately, and here’s another new batch of rendang-style wings.

Using coconut milk as the cooking medium, I just added maple syrup and chili crisp. It turned out better than I had hoped, being both sweet and spicy.

These wings are a great use of chili crisp!

What you’ll need

• About a dozen chicken wings
• 1 14-ounce can coconut milk
• 0.25 cups maple syrup
• 1 –3T chili crisp
• Salt, to taste

What to do

Add a single layer of chicken wings to a large fry pan—preferably cast-iron set over medium heat.

Add the coconut milk, maple syrup, and chili crisp, mixing the added ingredients throughout the pan. Once the coconut milk comes to a strong simmer, turn down the heat to a light simmer. Let it cook at a low simmer for 5 minutes before re-checking that it’s still slowly simmering. Let it remain cooking, checking on the wings—and maybe turning them over—every 30 minutes.

When the coconut milk is nearly cooked off, check the wings every 5 – 10 minutes until they’re at the point of dryness that you want. You could also let them continue to cook until the skin starts to crisp up. Be careful, though, that it doesn’t stick to the pan.

Serve hot with no sauce—because the sauce is already cooked into the wings.