Ingredients
18 chicken wings (about 3-1/2 pounds)1 can (12 ounces) frozen orange juice concentrate, thawed3 cups flaked coconut3 cups panko bread crumbs3 tablespoons grated orange zest1 tablespoon minced fresh gingerroot1 teaspoon curry powder1/2 teaspoon salt1/4 teaspoon pepper1 cup orange marmalade3 tablespoons hot water1/4 to 1/2 teaspoon crushed red pepper flakes
Preparation
Preheat oven to 350°. Line a 15-in. x 10-in. x 1-in. baking pan with foil and coat with cooking spray; set aside.
Cut wings into 3 sections; discard wing tip sections. Place orange juice concentrate in a shallow bowl. In a separate shallow bowl, combine the coconut, bread crumbs, orange zest, ginger, curry powder, salt and pepper. Dip chicken wings in orange juice concentrate then coat with coconut mixture.
Place on prepared baking sheet. Bake until juices run clear, 40-50 minutes. Meanwhile, in a small bowl, combine the marmalade, hot water and pepper flakes. Serve with wings.
