Creole Chicken Wings with Peach Mustard Sauce

Sassy and sweet chicken wings from Victoria Bowen’s Recipes. You will drool just reading the recipe for this simple, flavor-packed snack or appetizer.

3 lbs Chicken Wings
4 Cloves Garlic, Minced
2 ts Dry Mustard
2 ts Paprika
1 t Dried Thyme
1 t Sugar Substitute
1 t 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 t 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.

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