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Creole Chicken Wings With Peach Mustard

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.

>From 'The Canadian Living Cooking Collection - Easy Chicken Dishes' ISBN # 0-140-16566-5