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Creole Chicken Wings with
Peach Mustard Sauce




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 pimento, diced

1 teaspoon cider vinegar


Wings: 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 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.

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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