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Cooked by: Chef / Ethnicity: Cajun/Creole cuisine / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 8 |
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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 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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