BARBARY WINGS (about 24)
For the chicken wings:
4 garlic cloves
1-1/2 teaspoons salt
1 tablespoon Chinese five-spice powder
2 teaspoons paprika
1 teaspoon dried rosemary, crumbled
½ teaspoon cayenne, or to taste
2 tablespoons vegetable oil
4 pounds chicken wings (ab0ut 20 to 24), rinsed under cold water and patted dry with paper towels, wing tips removed and discarded, drumettes and wings separated at the joint
For the peanut sauce:
1/3 cup natural-style peanut butter
¼ cup well-stirred canned cream of coconut
2 garlic cloves, chopped
¼ cup water
¼ cup chopped red bell pepper
1/8 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon soy sauce
coriander sprigs for garnish
- Mince and mash the garlic and the shallots to a paste with the salt and in a large bowl stir the paste together well with the five-spice powder, the paprika, the rosemary, the cayenne and the oil. Add the chicken wings, stirring to coat them with the marinade, and let them marinate, covered and chilled, for 4 hours or overnight.
- Arrange the wings on a rack on a foil-lined baking sheet and bake them in the upper third of a preheated 425* oven for 20 minutes. Flip them over and continue baking for another 20 to 25 minutes, or until they are golden brown. (The wings may be prepared 1 day in advance, kept covered and chilled, and reheated.)
- Make the sauce. In a blender blend together the peanut butter, the cream of coconut, the garlic, the water, the bell pepper, the red pepper flakes and the soy sauce until the mixture is smooth and season the sauce with salt to taste.
- Transfer the sauce to a serving bowl and set on a platter, arrange the wings around the bowl, and garnish the platter with the coriander.