Coconut curried chicken wings

Submitted by Hey Jude

"This is a great appetizer for parties - this recipe makes a lot! I usually halve the recipe and we have them for dinner with vegetable lo mein. Prep time does not include the 2-hour marinading time."

 

• Ready In: 1hr 5mins
• Ingredients: 8
• Yields: 24 winglets

ingredients

• 4 1⁄2 lbs chicken wings, rinsed and patted dry (about 24)
• 1 cup milk
• 1⁄2 teaspoon coconut extract
• 2 cups instant mashed potatoes
• 4 teaspoons curry powder
• 3 tablespoons sweetened flaked coconut
• 6 tablespoons butter, melted
• 2 cloves garlic, minced

directions

1. Cut chicken apart at both joints; reserve tips for another use, if desired.
2. In a large bowl, combine milk and coconut extract; add winglets and stir well; cover and refrigerate for at least 2 hours or until the next day.
3. In a medium 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.
4. Repeat with remaining winglets.
5. Place winglets slightly apart on 2 well-greased 10x15 rimmed baking pans and one well-greased 7x11 baking pan.
6. Combine butter and garlic; drizzle over chicken.
7. Bake uncovered, at 375° until well browned and crisp, about 45 minutes, switching position of pans in oven halfway through baking.
8. Serve hot; this makes 10-12 appetizer servings or 5-6 main-dish servings.

Reviews

[MizEmerilLagasse]

This was very different. When I first looked at the ingriedents and saw the coconut extract, I'd have to said I was a little worried. But, I had it already on hand sense I am a pastry chef, so, I gave this recipe a go. I must say too, I really did enjoy it. Please everyone out there in internet land, don't let this recipe scare you. It really is quite good.

 

[FEPO]

Love the idea of the coconut extract and milk...so much more economical and way less fattening than using coconut milk (although I was tempted!)...I have never bought instant mashed potatoes before but the ones I had were like a fine powder..there must be a kind that is more like a flake? Regardless, the aroma while these were cooking was great and they must be served hot from the oven...they kind of lose something when they get to room temp...a bit of a different taste for a wing but will make again for my family...using a different kind of instant...thanks for sharing.