Curry Chicken Wings with Dipping Sauce
Yum!
Ingredients
20-24 chicken wing pieces (about 2 lbs.)
1/2 Cup vegetable oil (we used canola)
1 TB. PENZEYS CURRY POWDER
1/4 tsp. salt
1/4-1/2 tsp. CAYENNE RED PEPPER (optional)
3 eggs
1 Cup shredded baking coconut
1 Cup panko bread crumbs
Dipping Sauce:
1 Cup mayonnaise (we used half reduced fat and half regular)
1/4 Cup milk
1 tsp. BUTTERMILK RANCH SALAD DRESSING BASE
1/4-1/2 Cup crumbled blue cheese
Directions
Preheat oven to 400°. Make sure the chicken is dry by patting with paper toweling. Pour the oil onto a rimmed baking sheet. Make sure there is a nice layer of oil coating the whole bottom. Heavily season the wings with PENZEYS CURRY and sprinkle with salt and CAYENNE PEPPER (if using). In a shallow bowl or pie plate, whisk/beat the eggs. In a second bowl combine the shredded coconut and panko bread crumbs. Dip each wing in the egg, coating well, and then the coconut/panko mix. Press the coconut mix firmly onto the chicken. Place on the baking sheet and bake at 400° for 20-30 minutes, turning carefully after 10 minutes. Drumette pieces may need 30 minutes, turning again after 20 minutes to do 5 minutes on each edge. Remove from the oven when they are golden brown. Let cool slightly. While the wings cook, combine the dressing ingredients in a small bowl, using a fork to vigorously stir to blend and break up the blue cheese chunks. Serve the wings with the dipping sauce.
Prep. time: 15 minutes
Cooking time: 20-30 minutes
Serves: 8