Peanut Crunch Chicken Wingschicken, poultry 1/2 cup country-style Dijon mustard 1/4 cup sour cream freshly ground black pepper 2 tablespoons creamy peanut butter 2 pounds chicken wings 2 tablespoons low-sodium soy sauce 12 ounces unsalted dry-roasted peanuts -- very finely chopped 1 tablespoon grated fresh ginger or 1 teaspoon 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. |
