RECIPE AFRICAN CHICKEN WINGS

FOR THE WINGS
- 4         Garlic cloves
- 2                           Shallots
- 1 1/2  teaspoons    Salt
- 1      tablespoon    Chinese 5 spice
- 2      teaspoons      Paprika
- 1      teaspoon       Dried rosemary -- crumbled
- 1/2  teaspoon        Cayenne -- or to taste
- 2      tablespoons   Vegetable oil
- 4      pounds          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  teaspoon       Dried hot red pepper flakes
                              Or to taste
- 1      teaspoon      Soy sauce
                              Coriander sprigs 

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. "~"