Title: Creole Chicken Wings with Peach Mustard Sauce
Categories: Poultry Appetizer Sauce
Yield: 8 Servings

3	lb	Chicken Wings
4		Cloves Garlic, Minced
2	ts	Dry Mustard
2	ts	Paprika
1	ts	Dried Thyme
1	ts	Granulated Sugar
1	ts	Cayenne Pepper
1/2	ts	Salt
1/2	ts	Black Pepper
1/4	c	Lemon Juice
PEACH MUSTARD SAUCE
1/2	c	Peach Jam
1	tb	Dijon Mustard
2	ts	Pimiento, diced
1	ts	Cider Vinegar

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)

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