Directions

1. Combine the coconut milk, peanut butter and Cayenne pepper powder and mix well.
2. Skewer the chicken wings with space between each wingette / drumette for even cooking.
3. Place the skewered chicken wings over a charcoal fire, far enough away to allow time to cook reasonably slowly. baste and rotate often. The constant rotation and basting give best results.
4. Once cooked, finely grate lime zest over the wings, add a good coating of finely chopped cilantro add the crushed peanuts and chopped fresh red and green chilis.
5. Serve hot with plenty of cold beer.