Curried Chicken Wings

  • 24 chicken wings
  • 1 cup coconut milk
  • 2 cups instant mashed potato mix
  • 2 tablespoons curry powder
  • 6 tablespoons margarine, melted
  • 2 cloves garlic, minced

    Rinse chicken wings and pat dry. Cut chicken wings apart at both joints. In large bowl, add wings to coconut milk, and stir well. Cover and refrigerate for 2-3 hours. In another bowl, combine potato mix and curry powder. Stir chicken to moisten well. Drain briefly, one at a time, and roll on potato mixture to coat completely. Place wings in well-greased baking pans. Combine melted margarine and garlic; pour over chicken. Bake uncovered in 375 F oven for about 45 minutes or until well browned. Serve hot.

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