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Ingredients:
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
Method:
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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