Peanut crunch chicken wings
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Country-style Dijon mustard |
| ¼ | cup | Sour cream |
| 2 | tablespoons | Creamy peanut butter |
| 2 | tablespoons | Low-sodium soy sauce |
| 1 | tablespoon | Grated fresh ginger (or 1 teaspoon ground ginger) |
| Freshly ground black pepper | ||
| 2 | pounds | Chicken wings |
| 12 | ounces | Unsalted dry-roasted peanuts (very finely chopped) |
Directions
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 ]