Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR THE WINGS***
  4                     garlic cloves
  2                     shallots
  1 1/2      teaspoons  salt
  1         tablespoon  chinese 5 spice
  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                     garlic cloves -- chopped
     1/4           cup  water
     1/4           cup  red bell pepper -- chopped
     1/8      teaspoon  dried hot red pepper flakes -- or to taste
  1           teaspoon  soy sauce
                        coriander sprigs -- for
                        if desired

Preparation:

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.

Nutritional Information:

39 Calories (kcal); 4g Total Fat; (76% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 444mg Sodium