Crispy Piri Piri Wings

• Marinade:
• 2 pounds chicken wings, drummettes separated and tips reserved for another use
• 1 cherry pepper
• 2 fresno peppers
• 6 garlic cloves
• 1/2" piece of ginger
• 1 small shallot, peeled and quartered
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 tablespoons brown sugar
• handful of cilantro
• juice of 1/2 a lime
• 2 tablespoons vegetable oil
• Coating:
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 teaspoons garlic powder
• 1 1/2 teaspoons paprika
• 1/2 cup butter

1. Place all of the marinade ingredients (except wings) in a food processor and process until pureed. In a baking dish or nonreactive bowl, combine wings with the marinade so that all are completely coated. Cover with plastic wrap and refrigerate for a minimum of 2 hours and up to 1 day in advance.
2. Preheat oven to 400u0b0 F.
3. In a resealable plastic bag, add flour, salt, pepper, garlic powder and paprika. Seal and shake to combine. Remove chicken wings from marinade, wiping off and reserving any excess marinade, and place in the plastic bag. Seal bag and shake to coat. Remove wings, shaking off any excess flour and place on a rack on a baking sheet.
4. In a small saucepan, heat butter with a few teaspoons of remaining marinade until completely melted. Using a pastry brush, brush both sides of wings with spiced butter. Bake (on the rack on a baking sheet) at 400u0b0 F for 30 minutes. Lower temperature to 375u0b0 F, flip wings over, and bake another 20 minutes until golden and crispy.
5. Serve with a side of creme fraiche.

marinade, chicken, cherry pepper, peppers, garlic, ginger, shallot, salt, black pepper, brown sugar, handful of cilantro, lime, vegetable oil, coating, flour, salt, black pepper, garlic, paprika, butter

Taken from food52.com/recipes/6856-crispy-piri-piri-wings (may not work)