African Chicken Wings
Ingredients| FOR THE WINGS 4 garlic cloves 2 shallots 1 1/2 tsp salt 1 tbsp chinese 5 spice 2 tsp paprika 1 tsp dried rosemary -- crumbled 1/2 tsp cayenne -- or to taste 2 tbsp vegetable oil 4 lb chicken wings, about 20-24 1 tips removed FOR THE SAUCE 1/3 cup natural style peanut butter 1/4 cup canned cream of coconut -- 1 well stirred 2 garlic cloves -- chopped 1/4 cup water 1/4 cup red bell pepper -- chopped 1/8 tsp dried hot red pepper flakes 1 or to taste 1 tsp soy sauce 1 coriander sprigs -- for 1 if 1 desired |
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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.
Recipe By :
From: Ladies Home Journal- August 1991
Servings:
8
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