Creole Chicken Wings With Peach Mustard Sauce Recipe
Ingredients
3 Ib chicken wings 1.5 kg
4 cloves garlic, minced
2 tsp each dry mustard and paprika 10 ml
1 tsp each dried thyme and granulated sugar 5 ml
1/2 tsp each cayenne pepper, salt and black pepper 2 ml
1/4 cup lemon juice 50 ml
PEACH MUSTARD SAUCE
1/2 cup peach jam 125 ml
1 tbsp Dijon mustard 15 ml
2 tsp diced pimiento 10 ml
1 tsp cider vinegar 5 ml
Directions
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 475°F (240°C) 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.
Pass separately for dipping.
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 475°F (240°C) 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.
Pass separately for dipping.
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