CREOLE CHICKEN WINGS WITH PEACH MUSTARD SAUCE

25.06.2008 | Author: Cook | Posted in Poultry
Find out how to cook CREOLE CHICKEN WINGS WITH PEACH MUSTARD SAUCE in
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CREOLE CHICKEN WINGS WITH PEACH MUSTARD SAUCE


Servings: 8
Ingredients: 

  • 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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