4 Garliccloves
2 Shallots
1 1/2 teaspoons Salt
1 tablespoon Chinese 5 spice
2 teaspoonsPaprika
1 teaspoon Dried rosemary--crumbled
1/2 teaspoon Cayenne--or to taste
2 tablespoons Vegetable oil
4 poundsChicken wings--about 20-24
Tipsremoved
FORTHE SAUCE
1/3 cup Natural stylepeanut butter
1/4 cup Canned cream of coconut--Wellstirred
2 Garliccloves--chopped
1/4 cup Water
1/4 cup Red bellpepper --chopped
1/8 teaspoon Dried hot red pepperflakes
Orto taste 1 teaspoon Soysauce
Coriander sprigs
THEWINGS:Prepare thechicken wings: Minceand mash the garlicand
shallots toapaste with the salt. Inalargebowl stir the paste together
with the 5 spicepowder, paprika, rosemary,cayenne, and the oil. Mix
well. Add thechicken wings. Toss and stirthemuntiltheyare completely
covered with the marinade. Letthemmarinate, covered and chilled for 4
hours orovernight. Arrangethewings, skin side up, on the rackof a
foillined largebroiler pan and bakethemin theupperthird of a
preheated 425Foven for25 to 30 minutesoruntiltheyare golden. The
wingsmaybeprepared onedayin advance, kept covered and chilled and
then reheated beforeserving.THE SAUCE:Inablender, blend together the
peanut butter, cream of coconut, garlic, water, bellpepper, redpepper
flakes and the soysauceuntil the mixtureis smooth,season thesauce
with salt, to taste. THE PRESENTATION:
Transferthesauceto aservingbowl set on aplatter.
Arrangethe wingsaround thebowland garnish the platter with the
coriander.
