ingredients
- 3 poundschicken wings
- 4 cloves garlic — minced
- 2 teaspoons dry mustard
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon granulated sugar
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup lemon juice
Peach Mustard Sauce
- 1/2 cup peach jam
- 1 tablespoon Dijon mustard
- 2 teaspoons pimiento – diced
- 1 Ga peach, peeled, pitted & pureed
- 1 teaspoon cider vinegar
preparation
- 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.
- For Peach Mustard Sauce: In saucepan, melt jam over low heat; stir in peach puree, mustard, pimiento and vinegar. Serve separately for dipping.
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