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 ]

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