AFRICAN CHICKEN WINGS
FOR THE WINGS4 Garlic cloves2 Shallots1 1/2 teaspoons Salt1 tablespoon Chinese 5 spice2 teaspoons Paprika1 teaspoon Dried rosemary -- crumbled1/2 teaspoon Cayenne -- or to taste2 tablespoons Vegetable oil4 pounds Chicken wings -- about 20-24Tips removedFOR THE SAUCE1/3 cup Natural style peanut butter 1/4 cup Canned cream of coconut --Well stirred2 Garlic cloves -- chopped1/4 cup Water 1/4 cup Red bell pepper -- chopped1/8 teaspoon Dried hot red pepper flakesOr to taste1 teaspoon Soy sauceCoriander sprigsTHE WINGS: Prepare the chicken wings: Mince and mash the garlic andshallots 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. Mixwell. Add the chicken wings. Toss and stir them until they are completelycovered with the marinade. Let them marinate, covered and chilled for 4hours or over night. Arrange the wings, skin side up, on the rack of afoil 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. Thewings may be prepared one day in advance, kept covered and chilled andthen 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 saucewith 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 thecoriander.