African Chicken Wings

4 large garlic cloves
3 medium shallots
2 teaspoons salt
4 teaspoons Chinese five-spice powder
2 teaspoons paprika
2 teaspoon crumbled dried rosemary
1/2 teaspoon cayenne, or to taste
3 tablespoons olive oil
4 pounds chicken wings
  1. Trim the root ends of garlic cloves, then crush with the side of a chefs knife to loosen skins.
  2. Trim ends and peel the shallots (cut off root ends, cut in half, peel, then slice).
  3. Chop the shallot and garlic finely, then add the salt and mash them together with the tines of a dinner fork, pressing the fork flat against the cutting board. You can create a paste as coarse or as fine as you care to.
  4. Put garlic in a mixing bowl, large enough to hold all the chicken. Add spices and oil, then stir to combine. Add chicken wings and stir to coat.
  5. Cover bowl with plastic wrap (or transfer wings to a large zip loc bag) and refrigerate for 2-4 hours. If necessary, this step can be omitted.
  6. Heat oven to 450 degrees. Cook wings on a foil-lined jelly-roll pan for 20 minutes, or slightly more, until wings are nicely browned.

Optional Dipping Sauce
1/3 cup peanut butter, any style
1/4 cup canned cream of coconut
2 garlic cloves, chopped
1/4 cup water
1/4 cup chopped red pepper
1/8 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon soy sauce

Combine all ingredients in a blender or food processor.

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