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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