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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.

 

 

 

 

 

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