Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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