Thai Curry Chicken Wings - cooking recipe

Ingredients

Curry Marinade
1/2 cup salted peanuts
1/2 cup sweet chili sauce
1/4 cup lime juice
1/4 cup fresh cilantro or 1/4 cup parsley, lightly packed
1 tablespoon red curry paste
2 garlic cloves, minced (or 1/2 tsp powder)
1 teaspoon finely grated gingerroot, peeled
3 lbs whole chicken wings, split in half and tips discarded (or chicken drumettes)

Preparation

Curry Marinade: Process first 7 ingredients in blender or food processor until smooth. Makes about 1 cup marinade.
Put wings into large resealable freezer bag. Pour marinade over top, seal bag. Turn until coated.
Marinate in refrigerator for at least 6 hours or overnight, turning occasionally.
Discard marinade.
Arrange wings pieces in single layer on greased wire racks set in 2 foil lined baking sheeets.
Bake in 350 degree oven for about 1 hour, switching positions of baking sheets half way through, until wing pieces are tender.
Makes 36 wings or 24 drummettes.