Ingredients Jump to Instructions ↓

  1. 1/2c Country-style Dijon mustard

  2. 1/4c Sour cream

  3. 2 tb Creamy peanut butter

  4. 2 tb Low-sodium soy sauce

  5. 1 tb Grated fresh ginger (or 1 -teaspoon ground ginger) Freshly ground black pepper

  6. 2 lb Chicken wings

  7. 12 oz Unsalted dry-roasted peanuts -(very finely chopped)

Instructions Jump to Ingredients ↑

  1. + 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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