Curry Chicken Wings
  • 24 Chicken Wings
  • 1 cup Cocnut Milk
  • 2 cups Instant Mashed Potato Mix
  • 2 Tbls. Curry Powder
  • 6 Tbls. butter, Melted
  • 2 Cloves of Garlic, Minced
  1. Cut chicken and pat dry. Cut chicken wings at the joint. In a large bowl combine wings and coconut milk. Cover and refrigerate for 2-3 hours.
  2. In another bowl, combine potato mix and curry powder.
  3. Stir chicken and coconut milk to moisten. One at a time, take wings and let excess milk drip off. Roll in potato mixture untill fully coated.
  4. Place wings in a well greased baking pan. In a sauce pan melt butter and add minced garlic. Pour over chicken.
  5. Bake uncovered in a 375 degree oven for 45 minutes or until well browned. Serve Hot.
I got this recipe from a guy that works in the deli at my co-op. He is originally from Trinidad and has all sorts of great spicy recipes. I usually use at least 3 Tbls. of curry instead of two and sometimes mix in a pinch of cayenne pepper too. This recipe is perfect to be modified for personal taste. The current amounts of garlic and curry are made for the delicate (unadventurous) taste buds of Northern Minnesota so feel free to tinker.