Prep 0 mins
Cook 30 mins
Wings with a peanut coconut sauce First you catch an African chicken. Don't know but maybe they run faster than my sister's when she chases them from under the outside wood furnace.
- 4 garlic cloves
- 2 shallots
- 1 1⁄2 teaspoons salt
- 1 tablespoon Chinese five spice powder
- 2 teaspoons paprika
- 1 teaspoon dried rosemary (crumbled)
- 1⁄2 teaspoon cayenne (or to taste)
- 2 tablespoons vegetable oil
- 4 lbs chicken wings (about 20-24)
- 1⁄3 cup natural-style peanut butter
- 1⁄4 cup cream of coconut
- 2 garlic cloves (chopped)
- 1⁄4 cup water
- 1⁄4 cup red bell pepper (chopped)
- 1⁄8 teaspoon hot red pepper flakes
- 1 teaspoon soy sauce
- coriander sprig (for garnish)
- THE WINGS: Prepare the chicken wings: 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. Mix well. Add the chicken wings. Toss and stir them until they are completely covered with the marinade. Let them marinate, covered and chilled for 4 hours or over night. Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 425F oven for 25 to 30 minutes or until they are golden.
- The wings may be prepared one day in advance, kept covered and chilled and then reheated before serving.
- THE 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, season the sauce with salt, to taste.
- THE PRESENTATION: Transfer the sauce to a serving bowl set on a platter. Arrange the wings around the bowl and garnish the platter with the coriander.