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Coconut Curried Chicken Winglets

Chicken.delights's picture
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

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 mg459.9%

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

Coconut Curried Chicken Winglets Recipe