Cut each wing into 3 pieces using a sharp knife and cutting through each joint.  Set aside the tips.  (use these to make stock/broth).

In a food processor combine the peanuts, hoisin, rice wine vinegar and a splash of warm water.  Blitz until smooth.

Place wings in a glass or ceramic bowl and add marinade.  Stir to coat each piece.  Cover and marinate for 1 hour.

Pre heat oven to 200°C.

Place wings in a single layer on a baking tray and bake for 40 minutes, turning after 20 minutes.  Keep an eye on them as you may need to rotate your baking tray around to ensure they all cook evenly.  (my oven has a hot spot at the front)

Once all wings are cooked, serve sprinkled with chilli, crushed peanuts and fresh mint.