Directions
Ingredients
- 3 lb Chicken wings
- 4 ea Garlic cloves, minced
- 2 tsp Mustard powder
- 2 tsp Paprika
- 1 tsp Thyme, dried
- 1 tsp Granulated sugar
- 1 tsp Cayenne pepper
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 cup Lemon juice
For the Peach Mustard Sauce
- 1/2 cup Peach Jam
- 1 tbsp Dijon mustard
- 2 tsp Pimiento - diced
- 1 tsp Cider vinegar
Instructions
- Cut the tips from the wings and reserve to make a chicken stock.
- In a small bowl mix together the garlic, mustard powder, paprika, thyme,, sugar, cayenne pepper, salt and pepper. Add the lemon juice and blend to a paste. Brush the paste over the wings using a pastry brush
- Line a large baking sheet with foil. Arrange the wings on the baking sheet, meaty side down and let stand at room temperature for 30 minutes.
- While the wings are standing, preheat an oven to 475ºF. Bake the wings for 15 minutes then turn and continue baking for 15 - 20 minutes until brown and crisp.
- To make the Peach Mustard Sauce, melt the jam gently in a small saucepan then stir in the remaining sauce ingredients and stir. Serve in a small dish for dipping.
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