Creole chicken wings with peach mustard sauce

Yield: 8 servings

Measure Ingredient
3 pounds Chicken Wings
4 \N Cloves Garlic, Minced
2 teaspoons Dry Mustard
2 teaspoons Paprika
1 teaspoon Dried Thyme
½ cup Peach Jam
1 tablespoon Dijon Mustard
1 teaspoon Granulated Sugar
1 teaspoon Cayenne Pepper
½ teaspoon Salt
½ teaspoon Black Pepper
¼ cup Lemon Juice
2 teaspoons Pimiento, diced
1 teaspoon Cider Vinegar

PEACH MUSTARD SAUCE

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

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