Creole chicken wings with peach mustard sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken Wings |
| 4 | 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 |
Directions
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