Coconut Chicken Wings

Ingredients

3 Tbs. vegetable or light olive oil
2 Tbs. gluten free soy sauce
2 Tbs. granulated sugar
1 tsp. mild curry powder
½ tsp. salt
¼ tsp. fresh ground pepper
½ tsp. grated lemon zest
1 c. coconut milk
3 lbs. chicken wings
1 c. flaked sweetened coconut

Directions

In a large bowl, whisk together the first seven ingredients, then whisk in the coconut milk. Reserve ½ c. of the mixture and divide evenly into two containers. Cut off the tips of the wings, then halve the wings at the joint. Place them in the bowl and toss them with the marinade. Cover the bowl with plastic wrap and refrigerate it for at least an hour, but preferably overnight. Just before grilling the wings, toast the coconut in a medium-size skillet over medium heat, stirring constantly until golden brown, about 10 minutes. Pour the flakes onto a plate and allow them to cool, then lightly crumble the flakes with your fingers and set them aside. Prepare the grill for cooking and oil the grates. Grill the wings 8 to 10 minutes per side, or until the meat is no longer pink inside. Use one container of the reserved marinade to baste the meat at each turn. As the wings finish cooking, warm the other container of reserved marinade in a small saucepan until heated through. Transfer the cooked wings to a platter and coat them with the warmed marinade. Sprinkle the wings with the toasted coconut and serve immediately.