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Grilled Chicken Wings with Peanut Sauce
3 pounds chicken wings (12 to 14)
1/4 cup vegetable oil 3 tablespoons fresh lemon juice
For peanut sauce
3 shallots
2 garlic cloves
1 cup salted roasted peanuts
2 tablespoons vegetable oil
1 teaspoon Thai red curry paste
1 cup light coconut milk plus additional for thinning
1 tablespoon fresh lime juice
1/2 teaspoon brown sugar
Cut off wing tips, reserving for another use, and halve wings at joint.
In a bowl whisk together oil, lemon juice, and salt to taste. Add wings
and stir to coat. Marinate wings, covered and chilled, at least 1 hour
and up to 8.
Make peanut sauce:
Mince shallots and garlic. In a food processor finely grind peanuts
until they begin to get oily. In a small heavy saucepan heat oil over
moderate heat until hot but not smoking and cook shallots, garlic, and
curry paste, stirring, until fragrant, about 1 minute. Stir in ground
peanuts and coconut milk and simmer, uncovered, stirring frequently,
until mixture is slightly thickened, about 3 minutes. Stir in lime
juice, brown sugar, and salt to taste. (If sauce is too thick, stir in
additional coconut milk.) Peanut sauce may be made 1 day ahead and
chilled, covered. Bring sauce to room temperature before serving.
Prepare grill.
Drain wings in a colander and pat dry. Grill wings on an oiled rack set
5 to 6 inches over glowing coals until cooked through and golden brown,
8 to 10 minutes on each side.
Serve wings with sauce
Cookie Johnson
From Gourmet magazine, July, 1999, reprinted at epicurious.com website
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