Recipe of the Month – Coconut Chicken Wings Featuring Makinajian Poultry Farm

Fresh poultry farms are found all over Long Island, and one of our favorites is the Makinajian Poultry Farm & Country Store in Huntington. It’s the place to go for fresh and delicious chicken and turkey. Our June Recipe of the Month features Coconut Chicken Wings. Make a visit the farm, pick out a chicken, and create this dish for the family!



Makinajian Poultry Farm & Country Store
Makinajian Poultry Farm & Country Store has been family owned and operated since 1948. They carry certified organic fruits and vegetables which mostly come form local farms or are grown on the poultry farm.

The Farm offers fresh, free ranged eggs, fresh poultry, and other specialty grocery items such as local honey, cheese, cider, New York Maple Syrup, and freshly baked pies.

Call ahead to make sure that there will be a fresh killed chicken waiting, either with herbs or plain.  While the products can be slightly more expensive than the average grocery store, it is worth the extra to have fresh, never frozen, high quality foods.

The kids will also have tons of fun looking at the animals on the farm. Grocery shopping is never this much fun!

Tuesday-Saturday 9:30 am-6:00 pm
Sunday 10:00 am-3:00 pm
276 Cuba Hill Road, Huntington, NY 11743
Contact info: 631-368-9320


Coconut Chicken Wings

  • 3 tablespoons vegetable or light olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 teaspoon mild curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon grated lemon zest
  • 1 cup coconut milk
  • 3 pounds chicken wings
  • 1 cup flaked sweetened coconut
  1. In a large bowl, whisk together the first seven ingredients, then whisk in the coconut milk. Reserve and refrigerate 1/2 cup of the mixture divided evenly in two containers.
  2. Cut off the tips of the wings (reserve them for stock or discard), then halve the wings at the joint. Place them in the bowl and toss them with the marinade. Cover the bowl with plastic wrap and refrigerate it for at least an hour, but preferably overnight.
  3. Just before grilling the wings, toast the coconut in a medium-size skillet over medium heat, stirring constantly until golden brown, about 10 minutes. Pour the flakes onto a plate and allow them to cool, then lightly crumble the flakes with your fingers and set them aside.
  4. Prepare the grill for cooking and oil the grates. Grill the wings 8 to 10 minutes per side, turning once, or until the meat is no longer pink inside. Use one container of the reserved marinade to baste the meat at each turn.
  5. As the wings finish cooking, warm the other container of reserved marinade in a small saucepan until heated through.
  6. Transfer the cooked wings to a platter and coat them with the warmed marinade. Sprinkle the wings with the toasted coconut and serve them immediately. Serves 6 as a main dish or 12 as an appetizer.

View the recipe


By Tara Arichabala

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