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Ingredientes
- 4 x garlic cloves
- 2 x shallots
- 1 1/2 tsp salt
- 1 Tbsp. Chinese five-spice pwdr (available at Asian markets and most supermarkets)
- 2 tsp paprika
- 1 tsp crumbled dry rosemary
- 1/2 tsp cayenne or possibly to taste
- 2 Tbsp. 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 x garlic cloves minced
- 1/4 c. water
- 1/4 c. minced red bell pepper
- 1/8 tsp dry warm red pepper flakes or possibly to taste
- 1 tsp soy sauce coriander sprigs for garnish if you like
Direcciones
- 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 pwdr, the paprika, the rosemary, the cayenne, and the oil. Add in the chicken wings, stirring to coat them well with the marinade, and let them marinate, covered and chilled, for 4 hrs or possibly 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 min, or possibly till they are golden. 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 till the mix 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.
