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    Creole Wings w/ Peach Mustard Sauce


    Source of Recipe


    internet

    List of Ingredients




    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 Pimiento ; diced
    1 teaspoon Cider Vinegar

    Recipe



    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)

 

 

 

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