Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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 ground ginger

Preparation:

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.