3 pounds chicken Wings
1 teaspoon granulated sugar
4 cloves garlic, minced
1 teaspoon cayenne pepper
2 teaspoon dry mustard
1/2 teaspoon salt
2 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/4 cup lemon juice
Peach Mustard Sauce
1/2 cup peach jam
2 teaspoon pimiento, diced
1 tablespoon Dijon mustard
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.
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