Baked Chicken Wings with Persian-Style Peanut Sauce

Preheat the oven to 375°F (190°C) and lightly grease a baking tray.

In a wide bowl, combine the flour, bread crumbs, dried basil, and grated Parmesan cheese. Mix thoroughly so the seasoning is evenly distributed.

In another bowl, whisk together the milk, salt, and black pepper. Add the chicken wings and turn to coat, allowing them to soak briefly for flavor.

Lift the wings from the milk mixture and dredge them in the flour and breadcrumb mixture, pressing gently so the coating adheres well.

Arrange the coated wings on the prepared baking tray and brush generously with the melted margarine to promote even browning.

Bake for about 20 minutes, or until the wings are cooked through and lightly golden.

While the wings bake, prepare the peanut sauce by combining the ground roasted peanuts, crushed garlic, and ginger in a bowl.

Add the tamarind, olive oil, lemon juice, and red pepper. Stir until smooth and well blended.

Transfer the hot wings to a serving dish, pour the peanut sauce over them, and toss gently until evenly coated.

Serve warm, optionally garnished with fresh herbs.