African chicken wings
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Garlic cloves | |
| 2 | 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 |
| Tips removed | ||
| ⅓ | cup | Natural style peanut butter |
| ¼ | cup | Canned cream of coconut -- |
| Well stirred | ||
| 2 | Garlic cloves -- chopped | |
| ¼ | cup | Water |
| ¼ | cup | Red bell pepper -- chopped |
| ⅛ | teaspoon | Dried hot red pepper flakes |
| Or to taste | ||
| 1 | teaspoon | Soy sauce |
| Coriander sprigs -- for | ||
| Garnish if desired | ||
Directions
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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