Coconut Curry Chicken Wings

Directions

1. Place the wingettes in a non-reactive container, pour coconut milk over them and then add the soy, vinegar, garlic and 2 tsp KEEN’S curry powder. Mix well. Cover and place in the fridge to marinade for at least 1 hr, overnight if you can.
2. When you’re ready to cook preheat your oven to 240˚C (220˚C fan forced). Line 2 trays with parchment paper.
3. In a bowl mix the flour, salt and remaining 1 tsp KEEN’S curry powder. Pour half into a shallow bowl. I find it’s best to divide it, so you don’t waste flour by getting marinade through it.
4. Take each wingette from the marinade and dip in the flour. Coat well, pressing the flour in. Place on the lines tray. Repeat with the remaining wingettes.
5. Place trays in the oven and cook for 15- 20 minutes each side, or until golden and crunchy. If they are still floury in parts drizzle some oil over and cook until crisp. The coconut milk and chicken skin should prevent you from having to do this though
6. Serve sprinkled with sea salt and herbs of choice if you like, I used spring onion, coriander or mint would be delicious