Kare Kare Chicken Wings

MARINADE:--
2 kg chicken wings
5 cloves garlic, finely chopped
1 tsp ginger, grated
2 tbsp rice bran oil
2 tbsp SIDS SALT & PEPPER
1 tsp cayenne pepper
SAUCE:--
3¼ cups chicken stock
1¾ cups plus 2 tbsp peanut butter
2 tbsp fish sauce
1 tbsp salted shrimp paste
2 tbsp rice bran oil
3 cloves garlic, finely chopped
2 tbsp onion, minced

BAKED WINGS: Combine SIDS SALT & PEPPER and all ingredients for the marinade together for at least 12 hours.
Preheat oven to 200°C. Set a wire rack inside each of 2 large rimmed baking trays. Divide wings between prepared racks and spread out in a single layer.
Bake wings until cooked through and skin is crispy, 45-50 minutes.
Line another rimmed baking tray with foil then top with a wire rack. Add wings to sauce (see recipe below) and toss to evenly coat.
Place wings in a single layer on prepared rack and bake for an additional 8 minutes. Brush on additional sauce if needed.
SAUCE: Heat oil in a saucepan over high heat and add in garlic and onions. Once onions are transparent and garlic is slightly browned, add in chicken stock and all remaining ingredients then bring to a boil. Reduce heat to low then simmer, stirring occasionally, until sauce starts to thicken. Add any additional SIDS SALT & PEPPER to taste.