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Coconut curried chicken wings

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“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.”
1hr 5mins
24 winglets

Ingredients Nutrition


  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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