Peanut Crunch Chicken Wings

Serves:

Ingredients:

1/2 c Country-style Dijon mustard
1/4 c Sour cream
2 tb Creamy peanut butter
2 tb Low-sodium soy sauce
1 tb Grated fresh ginger (or 1
-teaspoon ground ginger)
Freshly ground black pepper
2 lb Chicken wings
12 oz Unsalted dry-roasted peanuts
-(very finely chopped)

Method:

Start fire in grill, placing rack 4 inches above coals (see note).
Beat mustard, sour cream, peanut butter, soy sauce, ginger, and pepper to taste in a large bowl, using a fork.
Add chicken wings, turning to coat.
Let stand 10 minutes, or until fire is ready.
Spread peanuts in a shallow dish.
Dip wings, one at a time, into peanuts to coat completely.
Place sheets of foil on grill rack, 4 inches from coals; arrange wings on foil and cook, covered with grill cover, 20 minutes.
Serve when coating is golden brown and wings are cooked through.
Garnish with celery leaves.
NOTE: Chicken wings may be baked in oven at 450F.
Marinate wings and coat with peanuts as directed; arrange on foil-lined jelly-roll pan or shallow roasting pan.
Bake 20 minutes until golden brown and cooked through.
Makes 4 servings.
[ REDBOOK; July 1990 ]