BAKED THAI CHICKEN WINGS ENJOY DAN:

                         BAKED THAI CHICKEN WINGS by CHEF DAN:

Serves about 30 chicken wings

INGREDIENTS:

2 garlic cloves roughly chopped

1 thumb-size fresh ginger peeled and roughly chopped

1 (19 Oz) can Mae Ploy coconut milk

1/2-cup peanut butter

2 tablespoon EACH tamarind paste, fish sauce, and brown sugar

1 teaspoon sesame oil

1/4-cup sweet chili sauce

5 pounds chicken wings

Scallions and slice limes for garnish

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   Add the garlic and ginger to a food processor.

2.   Process 30 seconds or until minced.

3.   Add the coconut milk and next 6 ingredients: process until smooth.

4.   Place the chicken wings in sip-lock bag, with 1-1/2 cups peanut sauce.

5.   Close the bag and massage the peanut sauce into the chicken wings.

6.   Refrigerate for 2 to 12 hours.

7.   Spray a baking sheet sprayed with Pam.

8.   Add baking sheet to the oven while preheating.

9.   Place the wings on the baking sheet and bake for 30 minutes.

10  Flip the chicken wings.

11  Baste the wings with peanut sauce and bake 15 minutes more.

12  Flip wings again and baste with peanut sauce and bake for an additional 5 minutes.

13  Garnish with slice limes and scallions.

ENJOY DAN:                                                             BE STRONG KEEP FAITH!!