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1. Cut wing tips off and discard. Separate wings into pieces at elbow joints.
2. Combine peanut butter, curry powder, salt, pepper, lemon juice, brown sugar, soy sauce, fresh ginger, garlic cloves, peanut oil, and hot sauce.
3. Place wings into zip lock bags. Pour marinade over wings. Seal bags, and refrigerate 4 hours to overnight.
4. Grill wings over a medium-hot grill for about 8-10 minutes. Turn and grill other side.
5. Baste once or twice during cooking with remaining marinade.
6. Discard excess marinade.
7. Wings should be crispy outside, cooked through and no longer pink inside.
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