Recipe

A A A

• 4 garlic cloves
• 2 shallots
• 1-1/2 tsp salt
• 1 tbsp five spice
• 2 tsp paprika
• 1 tsp dried rosemary crumbled
• 1/2 tsp cayenne
• 2 tbsp vegetable oil
• 4 lb chicken wings with tips removed
• sauce
• 1/3 cup creamy 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 tsp dried hot red pepper flakes
• 1 tsp soy sauce
• coriander sprigs for garnish

• 1 Mince and mash garlic and shallots to a paste with the salt.
• 2 In large bowl stir paste together with five spice, paprika, rosemary, cayenne and oil mixing well.
• 3 Add the chicken wings then toss and stir until they are completely covered with the marinade.
• 4 Cover and marinate in refrigerate for 4 hours.
• 5 Arrange wings skin side up on rack of a foil lined large broiler pan.
• 6 Bake in the upper third of a preheated 425 oven for 30 minutes.
• 7 Blend peanut butter, coconut, garlic, water, pepper, flakes and soy sauce until smooth.
• 8 Season sauce with salt to taste.
• 9 Transfer sauce to a serving bowl set on a platter.
• 10 Arrange wings around the bowl and garnish with coriander.