Creole Chicken Wings With Peach Mustard Saucechicken wings 3 lb chicken wings 4 cloves garlic, minced 2 teaspoon dry mustard 2 teaspoon 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 teaspoon pimiento, diced 1 teaspoon cider vinegar 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 in 475F oven 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 main-course or 8 appetizer servings) |
