Coconut curried chicken wings

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: 1 hr 5 mins
• 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.