1.5kilochicken wings (approx. 3lbs)cut into wingettes and drumettes
1teaspooncayenne(less if you prefer less spicy)
2teaspoonsgarlic paste(from 2 large garlic cloves)
2tablespoonslime juice(or lemon)
2tablespoonsoilany light tasting
¼cuproasted unsalted peanuts
½cuppeanut buttercreamy or crunchy and natural or regular
½cupcoconut milk(shake can well before opening)
1tablespoonred curry paste
¼cuproasted unsalted peanutsfinely chopped
Position oven racks so there is one in the lower portion of the oven and one just above the middle rack. Preheat the oven to 250F. Line a baking sheet with foil or parchment paper. Coat rack with oil and place rack on baking sheet. (I used a cooling rack).
If wings are not already split, cut wings into wingettes and drumettes. Pat dry with paper towel and place in a large bowl.
Add baking powder (NOT BAKING SODA) and salt to chicken wings. Toss wings well and place on the rack on a baking sheet.
Bake chicken wings in the oven on lower rack for 25 minutes. Move wings up on to the rack right above the middle position, raise the oven temperature to 425F. When the oven reaches 425F (it took mine about 14 minutes), remove wings from the oven and place them in the bowl with the chicken marinade, toss well to coat all the wings and place wings on the rack again. Brush any left over marinade onto the wings. Return to the oven on the rack right above the middle position. Bake for 12 to 14 minutes longer until wings are golden and crisp on top, turn chicken wings over and cook for another 8 to 10 minutes until golden and cooked through.
In a large bowl, place all marinade ingredients and whisk to combine. Set aside. As per the directions above, add the chicken wings (part way through cooking) to the marinade and toss well before returning to the oven.
In the jar of your Vitamix, or other high powered blender, add all of the ingredients for the peanut sauce, except for the last 1/4 cup of peanuts.
Blend for one minute or until smooth and creamy. At this point you could add the last 1/4 cup of peanuts and only blend for a few seconds so that the sauce has some small pieces of peanuts in it. Alternatively, you could hand chop the peanuts and stir them in the finished sauce.
Taste the sauce and adjust to your liking. If you want a thinner sauce you could add a bit of water and blend again.