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African Chicken Wings

Type: Chicken
Courses: Starters and appetizers
Serves: 8 people

Recipe Ingredients

  For The Wings
4   Garlic cloves
2   Shallots
1 1/2 teaspoons 7.5mlSalt
1 tablespoon 15mlChinese 5 spice
2 teaspoons 10mlPaprika
1 teaspoon 5mlDried rosemary - crumbled
1/2 teaspoon 2.5mlCayenne - or to taste
2 tablespoons 30mlVegetable oil
4 lbs 1816g / 64ozChicken wings; about 20-24 - tips removed
  For The Sauce
1/3 cup 65g / 2.3ozNatural style peanut butter
1/4 cup 59mlCanned cream of coconut - well stirred
2   Garlic cloves - chopped
1/4 cup 59mlWater
1/4 cup 36g / 1.3ozRed bell pepper - chopped
1/8 teaspoon 0.6mlDried hot red pepper flakes - or to taste
1 teaspoon 5mlSoy sauce
  Coriander sprigs - if desired

Recipe Instructions

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.

Bill Wight


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