Title: Creole chicken wings with peach mustard sauce
 Categories: Poultry, Appetizers, Sauces
      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

MMMMM--------------------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)