African
Heat Barbecue Chicken Wings
These chicken wings will blow
your socks off. They taste great!
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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