African Chicken Wings
Source of Recipe
the web
List of Ingredients
Wings:
4 garlic cloves
2 shallots
1 1/2 tsp. salt
1 T. Chinese 5 spice
2 tsp. paprika
1 tsp. dried rosemary crumbled
1/2 tsp. cayenne or to taste
2 T. vegetable oil
4 lb. chicken wings, tips removed (about 20 to 24)
Sauce:
1/3 C. natural style peanut butter
1/4 C. canned cream of coconut, well stirred
2 garlic cloves chopped
1/4 C. water
1/4 C. finely chopped red bell pepper
1/8 tsp. dried hot red pepper flakes or to taste
1 tsp. soy sauce
Coriander sprigs for garnishing if desired
Recipe
Wings preparation: preheat oven to 425°F.
Mince and mash the garlic and shallots to a paste with the salt. In a large bowl, stir the paste together with the 5 spice powder, paprika, rosemary, cayenne and the oil mixing well. Add the chicken wings and toss them until they are completely covered with the marinade. Cover and chill for approximately 4 or overnight to allow the flavors to blend in well.
Arrange the wings, skin side up on the rack of a foil lined large broiler pan and bake then in the upper third of oven for 25 to 30 minutes or until they are golden. ( these wings may be prepared one day in advance, keep them covered and chilled and then reheat before serving).
Sauce:
in a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth and creamy, season with salt to taste.
Transfer the sauce to a serving bowl set on a platter. Arrange the wings around the bowl and garnish the platter with coriander, if using.
Serves 8.
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