Recipe - Creole Chicken Livers

3 pound Chicken Wings
4 Cloves Garlic, Minced
2 teaspoon Dry Mustard
2 teaspoon Paprika
1 teaspoon Dried Thyme
1 teaspoon Granulated Sugar
1 teaspoon Cayenne Pepper
One half teaspoon Salt
One half teaspoon Black Pepper
One fourth cup Lemon Juice

PEACH MUSTARD SAUCE
One half cup Peach Jam
1 tablespoon Dijon Mustard
2 teaspoon Pimiento, minced
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 foillined 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 maincourse or 8 appetizer servings)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini