Coconut Curried Chicken Wings - cooking recipe

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

Preparation

Cut chicken apart at both joints; reserve tips for another use, if desired.
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.
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.
Repeat with remaining winglets.
Place winglets slightly apart on 2 well-greased 10x15 rimmed baking pans and one well-greased 7x11 baking pan.
Combine butter and garlic; drizzle over chicken.
Bake uncovered, at 375\u00b0 until well browned and crisp, about 45 minutes, switching position of pans in oven halfway through baking.
Serve hot; this makes 10-12 appetizer servings or 5-6 main-dish servings.