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Creole Chicken Wings with Peach Mustard Sauce




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Creole Chicken Wings with Peach Mustard Sauce

3 lb Chicken Wings

4 Cloves Garlic, Minced

2 ts Dry Mustard

2 ts Paprika

1 ts Dried Thyme

1 ts Granulated Sugar

1 ts Cayenne Pepper

1/2 ts Salt

1/2 ts Black Pepper

1/4 c Lemon Juice

Peach Mustard Sauce

1/2 c Peach Jam

1 tb Dijon Mustard

2 ts Pimiento, diced

1 ts Cider Vinegar

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)

 

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