Creole Chicken Wings with
Peach Mustard Sauce

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

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.

Yield: 4 entree or 8 appetizer servings