| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains, Dairy | Chinese | 8 | Servings | |
INGREDIENTS
| 4 | Garlic cloves | |
| 2 | Shallots | |
| 1 1/2 | t | Salt |
| 1 | T | Chinese 5 spice |
| 2 | t | Paprika |
| 1 | t | Dried rosemary, crumbled |
| 1/2 | t | Cayenne, or to taste |
| 2 | T | 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 | t | Dried hot red pepper flakes |
| 1 | t | Soy sauce |
| Coriander sprigs, for | ||
| desired |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 900
Calories From Fat: 532
Total Fat: 59.4g
Cholesterol: 183.7mg
Sodium: 695.1mg
Potassium: 834.4mg
Carbohydrates: 25.5g
Fiber: 4.4g
Sugar: 9g
Protein: 64.7g