Creole Chicken Wings With Peach Mustard Sauce Recipe

Step 1

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)

Things You'll Need

3lb Chicken Wings
4 Cloves Garlic, Minced
2ts Dry Mustard
2ts Paprika
1ts Dried Thyme
1ts Granulated Sugar
1ts Cayenne Pepper
1/2ts Salt
1/2ts Black Pepper
1/4c Lemon Juice

--------PEACH MUSTARD SAUCE-------------

1/2c Peach Jam
1tb Dijon Mustard
2ts Pimiento, diced
1ts Cider Vinegar

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