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Creole Chicken Wings With Peach Mustard Sauce

   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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