These Coconut Curried Wings combine warm curry spices, sweet coconut, and garlic butter for a unique tropical-inspired flavor. Coated in a crispy seasoned potato crust and baked until golden brown, these wings offer a delicious blend of savory, sweet, and aromatic flavors.
Flavor Profile
Savory, mildly sweet, coconutty, warmly spiced, crispy
Equipment Needed
Small saucepan or microwave-safe bowl
Ingredients
24 chicken wings, separated
1 cup milk
½ teaspoon coconut extract
2 cups instant mashed potato flakes
4 teaspoons curry powder
3 tablespoons sweetened flaked coconut
6 tablespoons butter, melted
2 garlic cloves, minced
Instructions
- Remove the wing tips and separate the wings into flats and drumettes.
- In a large bowl, combine the milk and coconut extract.
- Add the chicken wings and toss to coat.
- Cover and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 375°F (190°C).
- Lightly grease two baking sheets with nonstick cooking spray.
- In a separate bowl, combine the instant mashed potato flakes, curry powder, and flaked coconut.
- Remove the wings from the marinade and allow excess liquid to drip off.
- Roll each wing in the potato mixture until evenly coated.
- Arrange the wings slightly apart on the prepared baking sheets.
- In a small bowl, combine the melted butter and minced garlic.
- Drizzle the garlic butter evenly over the wings.
- Bake uncovered for approximately 45 minutes, or until golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C).
- Transfer to a serving platter and serve hot.
Recipe Notes
Heat Adjustment Suggestions
Add ½ teaspoon cayenne pepper to the coating mixture for extra heat.
Use hot curry powder for a spicier flavor profile.
Serve with a spicy mango chutney or chili sauce.
Make-Ahead Tips
Marinate the wings overnight for deeper flavor.
The curry coating mixture can be prepared several days in advance and stored in an airtight container.
Serving Suggestions
Serve with mango chutney, cucumber salad, or coconut rice.
Garnish with chopped cilantro and toasted coconut flakes.
Excellent for tropical-themed parties, cookouts, and appetizer platters.
COCONUT CURRIED WINGS (Tropical Curry Crunch Wings)
Ingredients
Equipment
Method
- Remove the wing tips and separate the wings into flats and drumettes.
- In a large bowl, combine the milk and coconut extract.
- Add the chicken wings and toss to coat.
- Cover and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 375°F (190°C).
- Lightly grease two baking sheets with nonstick cooking spray.
- In a separate bowl, combine the instant mashed potato flakes, curry powder, and flaked coconut.
- Remove the wings from the marinade and allow excess liquid to drip off.
- Roll each wing in the potato mixture until evenly coated.
- Arrange the wings slightly apart on the prepared baking sheets.
- In a small bowl, combine the melted butter and minced garlic.
- Drizzle the garlic butter evenly over the wings.
- Bake uncovered for approximately 45 minutes, or until golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C).
- Transfer to a serving platter and serve hot.
Nutrition
Notes
Use hot curry powder for a spicier flavor profile.
Serve with a spicy mango chutney or chili sauce. Make-Ahead Tips Marinate the wings overnight for deeper flavor.
The curry coating mixture can be prepared several days in advance and stored in an airtight container. Serving Suggestions Serve with mango chutney, cucumber salad, or coconut rice.
Garnish with chopped cilantro and toasted coconut flakes.
Excellent for tropical-themed parties, cookouts, and appetizer platters.
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Let us know how it was!Inspired By
Inspired by Caribbean and Southeast Asian flavors that combine coconut, curry spices, and savory poultry dishes into rich, aromatic comfort food.
Source: Taste of Home
Nutrition Information
Estimated per serving (based on 8 servings)
Calories: 365
Protein: 22 g
Carbohydrates: 15 g
Fat: 23 g
Saturated Fat: 10 g
Cholesterol: 95 mg
Sodium: 290 mg
Fiber: 2 g
Sugar: 3 g
Prep Time: 15 minutes
Marinate Time: 2 hours
Cook Time: 45 minutes
Total Time: 3 hours
Yield: 24 chicken wings
Difficulty: Easy
