Crispy wings are dipped into a tasty sauce made with peach jam, a peach and Dijon mustard.
3 pounds chicken wings
4 cloves garlic, minced
2 teaspoons dry mustard
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon granulated sugar
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lemon juice
Peach Mustard Sauce
1/2 cup peach jam
1 tablespoon Dijon mustard
2 teaspoons pimiento, diced
1 Georgia peach, peeled, pitted and pureed
1 teaspoon cider vinegar
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 at 475 degrees F for 15 minutes; turn wings over and bake for 15 to
20 minutes or until brown, crisp and no longer pink inside.
For Peach Mustard Sauce: In saucepan, melt jam over low heat; stir in
peach puree, mustard, pimiento and vinegar. Serve separately for dipping.