Finger Food: Spicy West Indies Wings

While some people get excited about the Superbowl because it is a pretty major American sports event, I get excited about it because it is a day where you can eat large amounts of finger food and beer. What I don’t like about Superbowl is that it is sneakily nestled in at the end of January, right in time to mess up my goals of eating healthier in the new year. You need not worry about eating “bad” during the Superbowl with this sassy recipe below.

This wing recipe is the result of my favorite flavor pairings coming together in a spicy yet flavorful wing sauce. The combination of coconut milk, curry spice, Caribbean hot sauce and ginger make this sauce supremely addictive, complemented with the right amount of heat. I’ve made this recipe 4 times and every time it was a hit- people were pouring the wing sauce on everything at my Superbowl party.


  • 15-20 chicken wings and/or drummettes
  • 1 8oz. can coconut milk
  • 1 1/2 tablespoon curry seasoning
  • 2/3 cup Caribbean style hot sauce (habanero base). For those who don’t tolerate heat, this amount can be reduced to 1/3 cup.
  • 1 (heaping) tablespoon ginger


Combine sauce ingredients and stir well. Reserve 1/3 cup for basting and 1/3 cup to be served with the wings as a dipping sauce.

Marinate the wings in the remaining sauce for a minimum of 30 minutes.


Heat your grill to medium high heat at 350 degrees and create a direct and indirect cooking zone. Oil the grates of the grill so the wings do not stick. Grill the wings on indirect heat for 7-8 minutes each side. Finish the wings on direct heat to get nice char marks, basting with sauce on each side. Once the internal temp reaches 170 degrees, pull them off. Tent under foil for 10 minutes and serve with additional sauce.

Check back tomorrow for my Grilled Pineapple and Black Bean Salsa recipe!

Robyn Lindars