Ingredients

How to make it

  • 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 at 475 degrees F 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:
  • 1/2 cup peach jam
  • 1 tablespoon Dijon mustard
  • 2 teaspoons pimento, diced
  • 1 teaspoon cider vinegar
  • In saucepan, melt jam over low heat; stir in mustard, pimiento and vinegar. Serve separately for dipping.
  • Makes 4 entree or 8 appetizer servings.

Reviews & Comments 2

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  • cabincrazyone 8 years ago
    I like the sound of both the Creole seasoning and the dipping sauce. Thanks for the yummy post.
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    " It was excellent "
    morninlite ate it and said...
    My hubby just said we needed to have wings this weekend... Thanks for the recipe! Sounds de-lish!
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