Coconut Curried Chicken Winglets

Cut chicken wings apart at both joints and reserve tips for other uses, if desired.

In a large bowl, combine milk and coconut extract. Add winglets and stir well. Cover and refrigerate for at least 2 hours or until next day.

In a medium-size 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. Repeat with remaining winglets.

Place winglets slightly apart on 2 well-greased 10- by 15-inch rimmed baking pans and one well-greased 7- by 11-inch baking pan.

Combine butter and garlic then drizzle over chicken. Bake uncovered in a 375 degrees F oven until well browned and crisp (about 45 minutes), switching position of pans in oven halfway through baking.

Serve hot.