Matt’s Award Winning Curry Coconut Wings with Spicy Mango Jelly

My absolute favorite wing recipe! Be sure to make enough!!

- Matt Stout

Matt's Award Winning Curry Coconut Wings with Spicy Mango Jelly


  • 4 eggs
  • 2 c unsweetened coconut
  • 2 c flour
  • 1 ts garlic salt
  • 1 ts paprika
  • 1 ts dried rosemary
  • 1 ts ginger powder
  • 1 ts salt
  • 1 ts black pepper
  • 1 ts cayenne pepper
  • 1.5 ltr peanut oil or vegetable oil


  • 12 oz mango nectar
  • 2 tb Hughe's Barn Burner Rub (call Matt for info or substitute 1 tb cayenne pepper & 1 tb chipotle pepper)
  • salt

Spicy Mango Jelly

  • 2 ripe mangoes
  • 1/2 c sugar
  • 3 minced red Thai chilies
  • 1/3 c water
  • 1 minced habanero pepper
  • 5 saffron threads (optional)


Combine ginger beer and curry powder in large bowl. Place wings in liquid, cover, and fridgerate for at least 6 hours. Boil mangoes for 5 minutes and cool. Pit and peel mangoes then mash in saucepan with potato masher. Remove from pan. Add sugar and heat on low until sugar dissolves and thickens up. Return mangoes adding peppers and saffron. Cook on low until thick, approximately 15 minutes.
Dry wings and prepare charcoal grill. Place wings on medium heat for ten minutes per side. When almost done brush each side with mango nectar & then rub with rub mixture. Remove and prepare batter by combining coconut, flour, and remaining spices. Beat eggs. Dip wings in coconut flour mix, then in the egg mix and then back in the coconut flour mix. Fry in 1.5" oil at 375 1 to 2 minutes per side until golden brown. Serve with spicy mango jelly on top!