Print Recipe

Creole Chicken Wings with
Peach Mustard Sauce

RG

Ingredients

Wings

  • 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

Instructions

  1. Wings: Cut tips off wings; reserve for stock.
  2. In small bowl, stir together garlic, mustard, paprika, thyme, sugar, cayenne, salt and black pepper; blend in lemon juice to make paste.
  3. Using pastry brush, brush paste over wings.
  4. Arrange wings, meaty side down, on lightly greased foil-lined baking sheets. Let stand for 30 minutes at room temperature.
  5. 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.
  6. Peach Mustard Sauce: In saucepan, melt jam over low heat; stir in mustard, pimiento and vinegar. Serve separately for dipping.

Makes 4 entree or 8 appetizer servings.




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