FOR THE WINGS
4 Garlic cloves
2 Shallots
1 1/2 tsp Salt
1 tbsp Chinese 5 spice
2 tsp Paprika
1 tsp Dried rosemary -- crumbled
1/2 tsp Cayenne -- or to taste
2 tbsp Vegetable oil
4 lbs Chicken wings, about 20-24
Tips removed
FOR THE SAUCE
1/3 cup Natural style peanut butter
1/4 cup Canned cream of coconut --
Well stirred
2 Garlic cloves -- chopped
1/4 cup Water
1/4 cup Red bell pepper -- chopped
1/8 tsp Dried hot red pepper flakes
Or to taste
1 tsp Soy sauce
Coriander sprigs -- for
If
Desired
Directions
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 coriander