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Creole Chicken Wings With Peach Mustard Sauce

Ingredients
 

3 lb chicken wings
4 cloves garlic, minced
2 tsp dry mustard
2 tsp paprika
1 tsp dried thyme
1 tsp granulated sugar
1 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
1/4 cup lemon juice

PEACH MUSTARD SAUCE

1/2 cup peach jam
1 tbsp dijon mustard
2 tsp pimiento, diced
1 tsp cider vinegar




 
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Preparation
 
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)

 

 
Servings: 8

 

 

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