| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
Asian |
February 19 |
1 |
servings |
INGREDIENTS
| 4 |
|
Garlic cloves |
| 2 |
|
Shallots |
| 1 1/2 |
ts |
Salt |
| 1 |
tb |
Chinese five-spice powder; (available at Asian |
|
|
; markets and most |
|
|
; supermarkets) |
| 2 |
ts |
Paprika |
| 1 |
ts |
Crumbled dried rosemary |
| 1/2 |
ts |
Cayenne; or to taste |
| 2 |
tb |
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 |
ts |
Dried hot red pepper flakes; or to taste |
| 1 |
ts |
Soy sauce |
|
|
Coriander sprigs for garnish if desired |
INSTRUCTIONS
FOR THE CHICKEN WINGS
FOR THE SAUCE
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
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