Phoebe
09-13-2005, 02:36 AM
From Epicurious.com
These are a bit time consuming - but sooooo worth it. If you like the spicy/sweet combo, these will certainly put a smile on your face. Richard gave them the big thumbs up!
CHICKEN WINGS AFRICANA
These chicken wings, inspired by a Macanese recipe, bring together flavors of Portugal, China, and Africa, which were connected through the trade routes and colonization of Macau.
For the chicken wings
4 garlic cloves
2 shallots
1 1/2 teaspoons salt
1 tablespoon Chinese five-spice powder (available at Asian markets and most supermarkets)
2 teaspoons paprika
1 teaspoon crumbled dried rosemary
1/2 teaspoon cayenne, or to taste
2 tablespoons vegetable oil
4 pounds chicken wings (about 20 to 24), the tips cut off and reserved for another use
For the sauce
1/3 cup natural-style peanut butter
1/4 cup well-stirred canned cream of coconut
2 garlic cloves, chopped
1/4 cup water
1/4 cup chopped red bell pepper
1/8 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon soy sauce
coriander sprigs for garnish if desired
Prepare the chicken wings:
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 well with the marinade, and let them marinate, covered and chilled, for 4 hours or overnight. Arrange the wings, skin sides up, on the rack of a foil-lined large broiler pan and bake them in the upper third of a preheated 425°F. oven for 25 to 30 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.
Transfer the sauce to a serving bowl set on a platter, arrange the wings around the bowl, and garnish the platter with the coriander.
Makes 20 to 24 wings.
Gourmet
February 1992
These are a bit time consuming - but sooooo worth it. If you like the spicy/sweet combo, these will certainly put a smile on your face. Richard gave them the big thumbs up!
CHICKEN WINGS AFRICANA
These chicken wings, inspired by a Macanese recipe, bring together flavors of Portugal, China, and Africa, which were connected through the trade routes and colonization of Macau.
For the chicken wings
4 garlic cloves
2 shallots
1 1/2 teaspoons salt
1 tablespoon Chinese five-spice powder (available at Asian markets and most supermarkets)
2 teaspoons paprika
1 teaspoon crumbled dried rosemary
1/2 teaspoon cayenne, or to taste
2 tablespoons vegetable oil
4 pounds chicken wings (about 20 to 24), the tips cut off and reserved for another use
For the sauce
1/3 cup natural-style peanut butter
1/4 cup well-stirred canned cream of coconut
2 garlic cloves, chopped
1/4 cup water
1/4 cup chopped red bell pepper
1/8 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon soy sauce
coriander sprigs for garnish if desired
Prepare the chicken wings:
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 well with the marinade, and let them marinate, covered and chilled, for 4 hours or overnight. Arrange the wings, skin sides up, on the rack of a foil-lined large broiler pan and bake them in the upper third of a preheated 425°F. oven for 25 to 30 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.
Transfer the sauce to a serving bowl set on a platter, arrange the wings around the bowl, and garnish the platter with the coriander.
Makes 20 to 24 wings.
Gourmet
February 1992