Coconut Curried Chicken Wings

• 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

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 375u0b0 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.

chicken, milk, coconut extract, instant mashed potatoes, curry powder, coconut, butter, garlic

Taken from www.food.com/recipe/coconut-curried-chicken-wings-79496 (may not work)