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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