STREAMING NOW: Feast with Friends

Coconut curried chicken wings

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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
YIELD:
24 winglets
UNITS:
US

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: