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Coconut Curried Chicken Winglets

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Ingredients
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy

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