Yield: 8 servings
Measure | Ingredient |
---|---|
4 \N | Garlic cloves |
2 \N | Shallots |
1½ teaspoon | Salt |
1 tablespoon | Chinese 5 spice |
2 teaspoons | Paprika |
1 teaspoon | Dried rosemary -- crumbled |
½ teaspoon | Cayenne -- or to taste |
2 tablespoons | Vegetable oil |
4 pounds | Chicken wings; about 20-24 |
\N \N | Tips removed |
⅓ cup | Natural style peanut butter |
¼ cup | Canned cream of coconut -- |
\N \N | Well stirred |
2 \N | Garlic cloves -- chopped |
¼ cup | Water |
¼ cup | Red bell pepper -- chopped |
⅛ teaspoon | Dried hot red pepper flakes |
\N \N | Or to taste |
1 teaspoon | Soy sauce |
\N \N | Coriander sprigs -- for |
\N \N | Garnish if desired |
FOR THE WINGS
FOR THE SAUCE
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 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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