Creole Chicken Wings with Peach Mustard Sauce
Yield: 4 entree or 8 appetizer servings
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
- 1/2 cup peach jam
- 1 tablespoon Dijon mustard
- 2 teaspoons pimento, diced
- 1 teaspoon cider vinegar
Instructions
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.