1/2 cup country-style dijon mustard
1/4 cup sour cream
2 tablespoon creamy peanut butter
2 tablespoon low-sodium soy sauce
1 tablespoon grated fresh ginger (or 1 teaspoon; ground ginger)
1 freshly ground black pepper
2 lb chicken wings
12 oz unsalted dry-roasted peanuts (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.
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