AFRICAN CHICKEN WINGS

 

                        FOR THE WINGS

   4                    Garlic cloves

   2                    Shallots

   1 1/2  teaspoons     Salt

   1      tablespoon    Chinese 5 spice

   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

                        FOR THE 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

 

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.