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CREOLE CHICKEN WINGS WITH PEACH MUSTARD SAUCE

Category:    Chicken, Appetizers, Wings
Yield: 8 servings
 
      3 lb Chicken Wings                       1 ts Granulated Sugar
      4    Cloves Garlic, Minced               1 ts Cayenne Pepper
      2 ts Dry Mustard                       1/2 ts Salt
      2 ts Paprika                           1/2 ts Black Pepper
      1 ts Dried Thyme                       1/4 c  Lemon Juice

----------------------------PEACH MUSTARD SAUCE----------------------------
    1/2 c  Peach Jam                           2 ts Pimiento, diced
      1 tb Dijon Mustard                       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)
  
  From 'The Canadian Living Cooking Collection - Easy Chicken Dishes' ISBN #
  0-140-16566-5
 

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