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Coconut Curried Chicken Winglets Recipe
|Chicken wings||4 1⁄2 Pound, rinsed and patted dry (about 24)|
|Milk||1 Cup (16 tbs)|
|Coconut extract||1⁄2 Teaspoon|
|Instant mashed potato mix||2 Cup (32 tbs)|
|Curry powder||4 Teaspoon|
|Sweetened flaked coconut||3 Tablespoon|
|Butter/Margarine||6 Tablespoon, melted|
|Garlic||2 Clove (10 gm), minced or pressed|
Serving size: Complete recipe
Calories 3978 Calories from Fat 1533
% Daily Value*
Total Fat 173 g266.6%
Saturated Fat 85 g425.1%
Trans Fat 1.4 g
Cholesterol 1379.6 mg
Sodium 1922.5 mg80.1%
Total Carbohydrates 117 g39%
Dietary Fiber 15 g60.2%
Sugars 34.5 g
Protein 468 g936.4%
Vitamin A 77.6% Vitamin C 75.8%
Calcium 69% Iron 149.2%
*Based on a 2000 Calorie diet
In a large bowl, combine milk and coconut extract; add winglets and stir well.
Cover and refrigerate, for at least 2 hours or until next day.
In a medium-size 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 10 by 15-inch rimmed baking pans and one well-greased 7 by 11-inch baking pan.
Combine butter and garlic; drizzle over chicken.
Bake, uncovered, in a 375° oven until well browned and crisp (about 45 minutes), switching position of pans in oven halfway through baking.