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Creole Chicken Wings With Peach Mustard Sauce Recipe
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3 lb Chicken Wings 4 Cloves Garlic, Minced 2 ts Dry Mustard 2 ts Paprika 1 ts Dried Thyme 1 ts Granulated Sugar 1 ts Cayenne Pepper 1/2 ts Salt 1/2 ts Black Pepper 1/4 c Lemon Juice ----------------------------PEACH MUSTARD SAUCE---------------------------- 1/2 c Peach Jam 1 tb Dijon Mustard 2 ts Pimiento, diced 1 ts Cider Vinegar Cut tips off wings; reserve for stock. In small bowl, stir together garlic, mustard, paprika, thyme, sugar, cayenne, salt and black pepper; blend in lemon juice to make paste. Using pastry brush, brush paste over wings. Arrange wings, meaty side down, on lightly greased foil-lined baking sheets. Let stand for 30 minutes at room temperature. Bake in 475F oven for 15 minutes; turn wings over and bake for 15 to 20 minutes or until brown, crisp and no longer pink inside. Peach Mustard Sauce: In saucepan, melt jam over low heat; stir in mustard, pimiento and vinegar. Serve separately for dipping. (Makes 4 main-course or 8 appetizer servings)
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