Margarita's International Recipes


Fijian Chicken Wings

I found many incarnations of this recipe online, so I can only presume it's authentic. The ingredients seem the type you would use in Fiji. The chicken wings were quite good, at least according to my husband. I currently have pharyngitis and I don't think all my taste buds are functioning – to me they tasted mostly of soy sauce. That said, they were very moist and succulent, and I did enjoy them.

Note, this recipe calls for coconut cream. You may find that at an Asian supermarket, or you can just get coconut milk and scoop up the thick cream at the top of the can, just make sure not to shake the can before you open it.

A couple of notes, when I looked at the recipe 2 tsp. of ground cardamon seemed too much, but it actually works and does not overwhelm the flavor. The original recipe did not specify what type of chili peppers to use. I used serranos, which are pretty powerful, and one was spicy enough for me. You can add as many or as few as you'd like.

This recipe takes about 3 hours to make. It requires a food processor or blender, a lidded container for marination and 2 baking sheets with liners (aluminum foil/parchment paper)

Fijian Chicken Wings


  • 3/4 cup soy sauce
  • 3/4 cup mirin or sherry
  • 1/4 cup coconut cream
  • 2 Tbsp. Sesame oil
  • 3 Tbsp. Brown sugar
  • 2 Tbsp. Grated ginger
  • 2 tsp. Ground cardamon
  • 2 garlic coves
  • 1-3 chili peppers, seeded
  • 4-5 lbs chicken wings


Mix all ingredients (save for the wings) in a blender or food processor, and blend until smooth. Put the wings in a container, pour the marinade on them, making sure it covers all parts of the wings, cover the container and refrigerate for at least 2 hours.

Preheat oven to 400F. Line two baking sheets with aluminum foil or parchment paper.

Place chicken wings on the pans and bake for 35-40 minutes. Baste with marinade every 10 minutes.

Adapted from this recipe at

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