Chicken
Wings
with
Coconut-Peanut
Sauce
-
serves
6
For
chicken
wings:
4
garlic
cloves
2
shallots
1
1/2
tsp
salt
1
tbsp
Chinese
five-spice
powder
(available
at
Asian
markets
and
most
supermarkets)
2
tsp
paprika
1
tsp
crumbled
dried
rosemary
1/2
tsp
cayenne,
or
to
taste
2
tbsp
peanut
oil
4
pounds
chicken
wings
(about
30),
the
tips
cut
off
and
reserved
for
the
stock
pot.
Sauce:
1/3
cup
creamy
peanut
butter
1/4
cup
canned
cream
of
coconut
2
garlic
cloves,
chopped
1/4
cup
water
1/4
cup
chopped
roasted
red
bell
pepper
1/8
tsp
dried
hot
red
pepper
flakes
1
tsp
soy
sauce
Garnish
with
cilantro
Mince
and
mash
the
garlic
and
the
shallots
to
a
paste
with
the
salt
and
in
a
large
bowl
stir
the
paste
together
well
with
the
five-spice
powder,
the
paprika,
the
rosemary,
the
cayenne,
and
the
oil.
Add
the
chicken
wings,
stirring
to
coat
them
well
with
the
marinade,
and
let
them
marinate,
covered
and
chilled,
for
4
hours
or
overnight.
Arrange
the
wings,
skin
sides
up,
on
the
rack
of
a
foil-lined
large
broiler
pan
and
bake
them
in
the
upper
third
of
a
preheated
425°F.
oven
for
25
to
30
minutes,
or
until
they
are
golden
brown.
The
wings
may
be
prepared
1
day
in
advance,
kept
covered
and
chilled,
and
reheated.
Sauce:
In
a
blender
blend
together
the
peanut
butter,
the
cream
of
coconut,
the
garlic,
the
water,
the
bell
pepper,
the
red
pepper
flakes,
and
the
soy
sauce
until
the
mixture
is
smooth
and
season
the
sauce
with
salt.
Transfer
the
sauce
to
a
serving
bowl
set
on
a
platter,
arrange
the
wings
around
the
bowl,
and
garnish
the
platter
with
the
cilantro.
Submitted By (Miki)
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