Southeast Asian Wings and Coconut Cauliflower Rice

Southeast Asian Wings and Coconut Cauliflower Rice

Recipe by Emily Nelson NTP


Cooking time






  • 1 lb of pastured chicken wings

  • 5T ghee

  • 1T coconut aminos

  • 1t toasted sesame oil

  • 1/2t fish sauce

  • 1 clove garlic

  • 1 small piece of turmeric

  • 1 small piece of ginger

  • 2 pinches of white sesame seeds

  • Extra Virgin Olive Oil

  • Pink Himalayan sea salt and pepper to taste

  • 1 head of cauliflower (about 2 cups of cauliflower rice)

  • Half of a 15oz can of coconut milk

  • Pink Himalayan sea salt to taste

  • 3 scallions

  • 1 bunch cilantro

  • Raw cashews, lightly toasted in a dry pan

  • Serrano pepper

  • 2 big handfuls of your favorite greens for serving


  • For the chicken wings: Preheat oven to 400 degrees and place a rack* on a foil-lined baking sheet. Rinse and pat dry the chicken wings. Lightly coat the chicken wings with extra virgin olive oil and salt and pepper. Place the chicken wings on the prepared baking sheet and generously salt the chicken wings one more time. Bake the chicken wings for 50 to 60 minutes.
  • While the chicken wings are baking, prepare the wing sauce by mixing the ghee, coconut aminos, fish sauce in a small sauce pan over low to medium heat. Using a microplane, grate the ginger, and about a quarter-inch of both the turmeric and ginger into the sauce. Whisk over low heat for about 5 minutes, then turn off the heat.
  • For the cauliflower rice: Wash and dry the cauliflower and cut the cauliflower florets from the stalk and greens. Rice the cauliflower using a blender, food processor or box grater. Heat the coconut milk in a saucepan, add cauliflower rice and 2 big pinches of salt. Cook the cauliflower mixture over medium to high heat for 10 to 15 minutes. Take off the heat until ready to serve. *Hint: add a squeeze of lime, or a stalk of lemongrass to the coconut milk for added flavor.
  • When the chicken wings have cooked, whisk the sauce to reincorporate the ingredients in the sauce pan. Move the chicken wings to a large bowl and pour the sauce over the wings. Stir to coat well. Turn the oven to a medium broil and remove the used foil from the baking sheet to avoid grease fires while finishing the chicken wings under the broiler. Place a new sheet of foil between the baking sheet and the rack and return the coated wings to the broiler. Broil for 3 to 6 minutes on rack closest to the broiler until sauce has caramelized on the wings.
  • To serve: Reheat the cauliflower rice and serve over a bed of your favorite greens. Wings can be on the rice or arranged on their own platter. Garnish both items with chopped roasted cashews, sliced serrano peppers, fresh chopped scallions and cilantro and a squeeze of lime.

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