Coconut curried chicken wings

READY IN: 1hr 5mins
Recipe 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.

Top Review by 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.

Ingredients Nutrition

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.

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