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