PEANUT CRUNCH CHICKEN WINGS
Category: Chicken, Barbecue, Wings
Yield: 4 servings
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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