Coconut Curried Chicken Wings

1. 1

   Cut chicken apart at both joints; reserve tips for another use, if desired.

2. 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. 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. 4

   Repeat with remaining winglets.

5. 5

   Place winglets slightly apart on 2 well-greased 10x15 rimmed baking pans and one well-greased 7x11 baking pan.

6. 6

   Combine butter and garlic; drizzle over chicken.

7. 7

   Bake uncovered, at 375u00b0 until well browned and crisp, about 45 minutes, switching position of pans in oven halfway through baking.

8. 8

   Serve hot; this makes 10-12 appetizer servings or 5-6 main-dish servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.