Twice-Cooked Coconut Chicken Wings

Preheat oven to 375 F. Line 15x10x1-inch baking pan with foil. Set aside. Cut off and discard tips of wings. Cut wings at joint to form 24 pieces. In a small bowl combine Jamaican jerk seasoning, salt, and cayenne pepper. Sprinkle over wing pieces and rub in with fingers; arrange in prepared pan. Bake, uncovered, 25 minutes. Remove from pan. Cool slightly. Meanwhile, replace foil in pan with clean foil. Increase oven temperature to 425 F. In a small bowl whisk together peanut oil, lime peel, and juice. In food processor combine coconut and peanuts; process with several on/off turns until finely chopped; transfer to shallow dish. Brush chicken with lime-oil mixture and roll in coconut mixture, pressing to coat. Arrange in foil-lined baking pan. Bake 10 minutes more or until coating is crunchy and wings are heated through. Serve with lime wedges.