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Serving Size: 8 Preparation Time :0:00
Categories: Poultry Appetizers Sauces


3 pounds Chicken Wings
4 Cloves Garlic --Minced
2 teaspoons Dry Mustard
2 teaspoons Paprika
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

1/2 cup Peach Jam
1 tablespoon Dijon Mustard
2 teaspoons Pimiento -- diced
1 teaspoon 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)

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