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Creole chicken wings with peach mustard sauce

Yield: 8 servings

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

Instructions:

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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