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African Chicken Wings
4 garlic cloves
2 shallots
1 1/2 teaspoons salt
1 tablespoon chinese 5 spice powder
2 teaspoons paprika
1 teaspoon dried rosemary, crumbled
1/2 teaspoon cayenne, or to taste
2 tablespoons vegetable oil
4 pounds chicken wings; about 20-24, tips removed |
Sauce:
1/3 cup natural style peanut butter
1/4 cup canned cream of coconut, well stirred
2 garlic cloves, chopped
1/4 cup water
1/4 cup red bell pepper, chopped
1/8 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon soy sauce
coriander sprigs, if desired |
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 425° F. 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.
Transfer the sauce to a serving bowl set on a platter.
Arrange the wings around the bowl and garnish the platter with the coriander.
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