Yield: 8 servings

3 lb Chicken Wings
1 ts Granulated Sugar
4 Cloves Garlic, Minced
1 ts Cayenne Pepper
2 ts Dry Mustard
1/2 ts Salt
2 ts Paprika
1/2 ts Black Pepper
1 ts Dried Thyme
1/4 c Lemon Juice

—————————-PEACH MUSTARD SAUCE—————————-
1/2 c Peach Jam
2 ts Pimiento, diced
1 tb Dijon Mustard
1 ts 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)