African Chicken Wings

Recipe Ingredients

		For The Wings
4		Garlic cloves
2		Shallots
1 1/2 teaspoons	7.5ml	Salt
1 tablespoon	15ml	Chinese 5 spice
2 teaspoons	10ml	Paprika
1 teaspoon	5ml	Dried rosemary - crumbled
1/2 teaspoon	2.5ml	Cayenne - or to taste
2 tablespoons	30ml	Vegetable oil
4 lbs	1816g / 64oz	Chicken wings; about 20-24 - tips removed
		For The Sauce
1/3 cup	65g / 2.3oz	Natural style peanut butter
1/4 cup	59ml	Canned cream of coconut - well stirred
2		Garlic cloves - chopped
1/4 cup	59ml	Water
1/4 cup	36g / 1.3oz	Red bell pepper - chopped
1/8 teaspoon	0.6ml	Dried hot red pepper flakes - or to taste
1 teaspoon	5ml	Soy 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.

Source:
Bill Wight

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.