Title: African chicken wings
 Categories: Appetizers, Poultry
      Yield: 8 Servings
 
           FOR THE WINGS-----
      4    Garlic cloves
      2    Shallots
  1 1/2 ts Salt
      1 tb Chinese 5 spice
      2 ts Paprika
      1 ts Dried rosemary -- crumbled
    1/2 ts Cayenne -- or to taste
      2 tb Vegetable oil
      4 lb Chicken wings; about 20-24
           Tips removed
           FOR THE SAUCE-----
    1/3 c  Natural style peanut butter
    1/4 c  Canned cream of coconut --
           Well stirred
      2    Garlic cloves -- chopped
    1/4 c  Water
    1/4 c  Red bell pepper -- chopped
    1/8 ts Dried hot red pepper flakes
           Or to taste
      1 ts Soy sauce
           Coriander sprigs -- for
           If
           Desired
 
  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.