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Low Fat African Chicken Wings


Serving Size : 8

For The Wings
4 cloves garlic
2 shallots
1 1/2 teaspoons salt
1 tablespoon Chinese five spice powder
2 teaspoons paprika
1 teaspoon dried rosemary, crumbled
1/2 teaspoon cayenne, or to taste
2 tablespoons vegetable oil
4 pounds chicken wings; about 20-24, tips removed

For The Sauce
1/3 cup natural style peanut butter
1/4 cup canned cream of coconut, well stirred
2 cloves garlic, 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
fresh cilantro sprigs, for garnish

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 425 F 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 cilantro.

Per serving: 39 Calories (kcal); 4g Total Fat; (76% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 444mg Sodium
Food Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates




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