Creole Chicken Wings With Peach Mustard Sauce Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Chicken Wings,
4 Cloves: Garlic, Minced
2 tsp: Dry Mustard,
2 tsp: Paprika,
1 tsp: Dried Thyme,
1 tsp: Granulated Sugar,
1 tsp: Cayenne Pepper,
1/2 tsp: Salt,
1/2 tsp: Black Pepper,
1/4 cup: Lemon Juice,
PEACH MUSTARD SAUCE
1/2 cup: Peach Jam,
1 tbsp: Dijon Mustard,
2 tsp: Pimiento, diced
1 tsp: Cider Vinegar,
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 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)
Source from luhu.jp
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)
Source from luhu.jp