Creole Chicken Wings with Peach Mustard Sauce
Submitted by snowpuppy4
Crispy baked Creole chicken wings rubbed with garlic, paprika, cayenne, and thyme, served with a sweet-tangy peach mustard dipping sauce. Game day gold.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
70 minThese wings bring the bayou heat without a deep fryer in sight.
A thick paste of garlic, dry mustard, paprika, cayenne, thyme, and lemon juice gets brushed over every wing before they hit a screaming hot oven.
They come out shatteringly crisp on the outside and juicy through the middle.
Then there’s the peach mustard sauce: melted peach jam stirred with Dijon, pimiento, and a splash of cider vinegar. It’s sweet, it’s sharp, and it makes these wings disappear fast.
Pro Tips
- Let the wings sit with the spice paste for the full 30 minutes at room temp so the flavors really grab hold
- Line your baking sheet with foil for easy cleanup; these get sticky
- Flip the wings halfway through for even browning on both sides
- The peach mustard sauce doubles as a killer glaze for grilled pork chops or a roasted ham
Ingredients
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 degrees F 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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