Chicken Wings Africana – We Love God!

John Bunyan says that he never forgot the divinity he taught, because it was burnt into him when he was on his knees. That is the way to learn the gospel. If you learn it upon your knees you will never unlearn it. That which “men” teach you, men can unteach you – if I am merely convinced by reason, a better reasoner may deceive me. If I merely hold my doctrinal opinions because they seem “to me” to be correct, I may be led to think differently another day. But if “God” has taught them to me – he who is himself pure truth – I have not learned amiss, but I have so learned that I shall never unlearn, nor shall I forget.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains, Dairy	Chinese	February 19	1	Servings

INGREDIENTS

4		Garlic cloves
2		Shallots
1 1/2	t	Salt
1	T	Chinese five-spice powder
		available at Asian
		markets and most
		supermarkets
2	t	Paprika
1	t	Crumbled dried rosemary
1/2	t	Cayenne, or to taste
2	T	Vegetable oil
4	lb	Chicken wings, about 20 to
		24
		the tips cut off
		and reserved for
		another use
1/3	c	Natural-style peanut butter
1/4	c	Well-stirred canned cream of
		coconut
2		Garlic cloves, chopped
1/4	c	Water
1/4	c	Chopped red bell pepper
1/8	t	Dried hot red pepper flakes
		or to taste
1	t	Soy sauce
		Coriander sprigs for garnish
		if desired

INSTRUCTIONS

Prepare the chicken wings:  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 425F. 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.  Make the 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 coriander.  Makes 20 to 24
wings.  Gourmet February 1992  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5211 Calories From Fat: 2696 Total Fat: 303g Cholesterol: 2286.1mg Sodium: 15437.1mg Potassium: 6942mg Carbohydrates: 223g Fiber: 44.3g Sugar: 110.2g Protein: 400.9g