Coconut Curried Chicken Winglets
|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|
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.