Coconut Curried Chicken Wings
This is a great appetizer for parties - this recipe makes a lot! I usually halve the recipe and we have them for dinner with vegetable lo mein. Prep time does not include the 2-hour marinading time.
Steps
Cut chicken apart at both joints.
Reserve.
In a large bowl , combine milk and coconut extract.
Add winglets and stir well.
Cover and refrigerate for at least 2 hours or until the next day.
In a medium bowl , combine potato mix , curry powder , and coconut.
Stir chicken to moisten.
Then lift out one winglet , drain briefly and roll in potato mixture to coat completely.
Repeat with remaining winglets.
Place winglets slightly apart on 2 well-greased 10x15 rimmed baking pans and one well-greased 7x11 baking pan.
Combine butter and garlic.
Drizzle over chicken.
Bake uncovered , at 375 until well browned and crisp , about 45 minutes , switching position of pans in oven halfway through baking.
Serve hot.
This makes 10-12 appetizer servings or 5-6 main-dish servings.
Ingredients
chicken wings, milk, coconut extract, instant mashed potatoes, curry powder, sweetened flaked coconut, butter, garlic