FOR THE WINGS
4 garlic cloves
2 shallots
1 1/2 tsp salt
1 tbsp chinese 5 spice
2 tsp paprika
1 tsp dried rosemary -- crumbled
1/2 tsp cayenne -- or to taste
2 tbsp vegetable oil
4 lb chicken wings, about 20-24
1 tips removed
FOR THE SAUCE
1/3 cup natural style peanut butter
1/4 cup canned cream of coconut --
1 well stirred
2 garlic cloves -- chopped
1/4 cup water
1/4 cup red bell pepper -- chopped
1/8 tsp dried hot red pepper flakes
1 or to taste
1 tsp soy sauce
1 coriander sprigs -- for
1 if
1 desired
Directions
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.
Recipe By :
From: Ladies Home Journal- August 1991
Servings: 8 servings
African Chicken Wings Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chicken; Chicken Wing; Poultry
The History of Recipes
We can track the history of `recipes` far back into ancient history, certainly as far back into history as the ancient Egyptians, and possibly even further. Interesting though that is, sadly, these ancient cook books were just very simple pictorial instructions for food preparation.
In fact, the oldest recipe in existence, according to experts are some stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Later on, in Roman times around 25BC a roman called Apicius created a collection of documents detailing recipes enjoyed by the Romans. In his scrolls, he describes how the meals were separated into starters, main course and dessert, something we still use today. Additionally, he recounts how the ancient cooks made use of a wide range of herbs and spices, including some familiar names such as basil, mint and asafoetida. Later on, there were a couple of recipe books dating from the 1300s - a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the indian food that is familiar to us all today, but instead descriptions of the types of meals on the tables of the nobility of the time. Later on in the 1400s, people returning from the crusades brought us a variety of spices and herbs from Arab countries, such as coriander, basil and rosemary. These new foods and tastes was responsible for an increase in recipe manuscripts, many of which are kept safe in academic collections. For the next few years, the rich and powerful families of the West competed to serve up the most exotic banquets, and as a consequence, cooks and their recipes became highly prized. However, it was during the nineteenth century that fine cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. By the advent of the twentieth century, cookery books are highly popular mostly due to more people being able to read, more free time and disposable income. |
We hope you enjoy this African Chicken Wings recipe.
