| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
Chinese |
|
8 |
Servings |
INGREDIENTS
| 4 |
|
Garlic cloves |
| 2 |
|
Shallots |
| 1 1/2 |
ts |
Salt |
| 1 |
tb |
Chinese 5 spice |
| 2 |
ts |
Paprika |
| 1 |
ts |
Dried rosemary; crumbled |
| 1/2 |
ts |
Cayenne; or to taste |
| 2 |
tb |
Vegetable oil |
| 4 |
lb |
Chicken wings; about 20-24 |
| 1/3 |
c |
Natural style peanut butter |
| 1/4 |
c |
Canned cream of coconut; wel |
| 2 |
|
Garlic cloves; chopped |
| 1/4 |
c |
Water |
| 1/4 |
c |
Red bell pepper; chopped |
| 1/8 |
ts |
Dried hot red pepper flakes |
| 1 |
ts |
Soy sauce |
|
|
Coriander sprigs; for desired |
INSTRUCTIONS
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 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 corian
der.
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 6,
1998
A Message from our Provider:
“God will ultimately have HIS way, not yours!”