Coconut Curried Chicken Winglets Recipe
Ingredients
| Chicken wings | 4 1/2 Pound, rinsed | |
| Milk | 1 Cup (16 tbs) | |
| Coconut extract | 1/2 Teaspoon | |
| 2 cups instant mashed potato mix | ||
| Curry powder | 4 Teaspoon | |
| Sweetened, flaked coconut | 3 Tablespoon, sweetened | |
| Butter/Margarine | 6 Tablespoon, melted | |
| Garlic | 2 Clove (5gm), pressed | |
Directions
Cut chicken wings apart at both joints; reserve tips for other uses, if desired.
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.
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.
Chef
