 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
AFRICAN CHICKEN WINGS This recipe came from an estate sale. I obtained it when I purchased the family recipe collection from the Bevin Estate in Arlington, Texas in 1982. Ingredients:
4 garlic cloves |
2 shallots |
1-1/2 teaspoons salt |
1 tablespoon five spice |
2 teaspoons paprika |
1 teaspoon dried rosemary crumbled |
1/2 teaspoon cayenne |
2 tablespoons vegetable oil |
4 pounds chicken wings with tips removed |
sauce |
1/3 cup creamy 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 |
1 teaspoon soy sauce |
coriander sprigs for garnish |
Directions:
1. Mince and mash garlic and shallots to a paste with the salt.
2. In large bowl stir paste together with five spice, paprika, rosemary, cayenne and oil mixing well.
3. Add the chicken wings then toss and stir until they are completely covered with the marinade.
4. Cover and marinate in refrigerate for 4 hours.
5. Arrange wings skin side up on rack of a foil lined large broiler pan.
6. Bake in the upper third of a preheated 425 oven for 30 minutes.
7. Blend peanut butter, coconut, garlic, water, pepper, flakes and soy sauce until smooth.
8. Season sauce with salt to taste.
9. Transfer sauce to a serving bowl set on a platter.
10. Arrange wings around the bowl and garnish with coriander.
|
|