Ingredients
2 tablespoons Coconut oil
3 cloves Garlic
2 Shallots, minced
2 Yellow Onion, minced
2 Tomatoes, medium, cored and finely chopped
1 cup Ketchup
2 tablespoons Asian Hot Sauce
2 tablespoons Sugar
1 tablespoons Vegan Oyster Sauce
1 tablespoon Chinese Cooking Wine
1/4 cup Roasted Peanuts, chopped
Preparation
Heat coconut oil in a 6-qt. saucepan over medium-high heat. Add garlic, shallots, and onion, and cook, stirring, until golden brown, about 8 minutes. Add tomatoes, and cook, stirring, until broken down and smooth, about 4 minutes. Add ketchup, hot sauce, soy sauce, sugar, and oyster sauce, and cook, stirring, until thickened, about 6 minutes. Stir in wine, and then add wings, and toss to coat; cook until heated through, about 3 minutes. Using tongs, transfer wings to a serving platter, and sprinkle with peanuts; serve with cilantro, celery, and remaining sauce from the pan, on the side.
