Creole Chicken Wings with Peach Mustard Sauce
Yield
8 servingsPrep
10 minCook
30 minReady
70 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken wings
|
|
| 4 | each |
garlic cloves
minced |
|
| 2 | teaspoons |
dry mustard
|
|
| 2 | teaspoons |
paprika
|
|
| 1 | teaspoon |
thyme
dried |
*
|
| 1 | teaspoon |
sugar
granulated |
|
| 1 | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | cup |
lemon juice
|
|
| Peach mustard sauce | |||
| ½ | cup |
peach jam
|
* |
| 1 | tablespoon |
dijon mustard
|
|
| 2 | teaspoons |
pimentos
diced |
|
| 1 | teaspoon |
apple cider vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken wings
|
|
| 4 | each |
garlic cloves
minced |
|
| 1E+1 | ml |
dry mustard
|
|
| 1E+1 | ml |
paprika
|
|
| 5 | ml |
thyme
dried |
*
|
| 5 | ml |
sugar
granulated |
|
| 5 | ml |
cayenne pepper
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 59 | ml |
lemon juice
|
|
| Peach mustard sauce | |||
| 118 | ml |
peach jam
|
* |
| 15 | ml |
dijon mustard
|
|
| 1E+1 | ml |
pimentos
diced |
|
| 5 | ml |
apple 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 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
