This Spicy African Chicken Wings Recipe is a nice change from ordinary appetizers. Although the list of ingredients are on the long side, you'll love the end result.
(For the Wings)
4 garlic cloves, minced
2 shallots, minced
2 tablespoons of grated fresh ginger
1 tablespoon of Chinese five-spice powder
1 ½ teaspoons kosher salt
2 teaspoons paprika
1 teaspoon of dried rosemary-crumbled
½ teaspoon of cayenne pepper
2 scotch bonnet peppers or habanero peppers, minced
2 tablespoons of vegetable oil
4 pounds of chicken wings, about 20-24 (tips removed)
(For the Sauce)
1/3 cup of natural style peanut butter (no sugar added)
¼ cup canned cream of coconut- (well stirred)
2 garlic cloves, chopped
¼ cup water
¼ cup red bell pepper-chopped
½ teaspoon of crushed red pepper flakes
1 teaspoon of soy sauce
Cilantro, to garnish
Prepare the chicken wings. Mince and mash the garlic, shallots, ginger, and peppers to a paste with the kosher salt.
In a large bowl, stir the paste together with the 5-spice powder, paprika, rosemary, cayenne and the vegetable oil. Mix thoroughly. Add the chicken wings and cover completely with the marinade until completely covered. Let the wings marinate for four hours minimum or over night.
To prepare the sauce, in a blender, place the peanut butter, cream of coconut, garlic water, red bell pepper, red pepper flakes and the soy sauce until the mixture is smooth. Season the sauce with kosher salt, to taste.
Preheat your oven to 425 degrees. Arrange the chicken wings skin side up, on the rack of a foil lined large broiler pan and bake them for 25 to 30 minutes or until they are golden brown in color.
To present this wings dish, place the peanut sauce to a serving bowl set on a platter.
Arrange the wings around the bowl and garnish the platter with the cilantro leaves.
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