In large bowl, add winglets to coconut milk, and stir well. Cover and refrigerate for 2 - 3 hours. In another bowl, combine potato mix and curry powder. Stir chicken to moisten well. Drain briefly, one at a time, and roll on potato mixture to coat completely.
Place winglets in well-greased baking pans.
Bake uncovered in 375 degrees F. oven for about 45 minutes or until well browned.