Peanut Crunch Chicken Wings
 
    1/2 c  Country-style Dijon mustard              -teaspoon ground ginger)
    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
      1 tb Grated fresh ginger (or 1                -(very finely chopped)
 
  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 ]

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