Creole Chicken Wings with Peach Mustard Sauce

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