1 lb. chicken wings
1/2 cup rice flour
1/2 cup finely shredded unsweetened coconut
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
1/2 cup buttermilk
1 Tbsp. honey
Coconut oil (for frying)
Cut tips from chicken wings and discard. Cut wings in half at joint, making two pieces.
Bake chicken at 350 degrees for 30 minutes.
Add the dry ingredients together and mix. Combine buttermilk and honey. Dip the cooked chicken in buttermilk then in coconut mixture. Shallow fry in a cast iron skillet in coconut oil (or desired oil/fat) until golden brown. Drain.
(Or deep fry for 10-15 minutes in 360 degree oil but do not bake first)
Serve with mango or pineapple chutney.