1/2 cup country-style Dijon mustard
1/4 cup sour cream
freshly ground black pepper
2 tablespoon creamy peanut butter
2 pounds chicken wings
2 tablespoon low-sodium soy sauce
12 ounces unsalted dry-roasted peanuts
-- very finely chopped
1 tablespoon grated fresh ginger or 1
- teaspoon ground ginger
Instructions:
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.
