3 lbs. Chicken Wings
2 teaspoons Dry Mustard
1 teaspoon Dried Thyme
1 teaspoon Granulated Sugar
1 teaspoon Cayenne Pepper
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 cup Lemon Juice
--------PEACH MUSTARD SAUCE-------------
1/2 cup Peach Jam
1 Tablespoon Dijon Mustard
2 teaspoons Pimiento, diced
1 teaspoon Cider Vinegar
4 Cloves Garlic, Minced
2 teaspoons Paprika
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.
- contributed by Sandy T., Billings MT
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