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December 2018

Slow Cooker Chicken Recipes

Sauces Recipes

Hector Narvaez Salsa

Hector Narvaez Salsa Recipe
18 oz Whole tomatoes (2 cans) 2 ts Fresh chopped cilantro or 1 ts dry cilantro 1/2 Onion, chopped ...

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Creole Chicken Wings with Peach Mustard Sauce Recipe

Creole Chicken Wings with Peach Mustard Sauce recipe and other slow cooker chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Creole Chicken Wings with Peach Mustard Sauce recipe  PDF


3 lb Chicken Wings
4 Cloves Garlic, Minced
2 ts Dry Mustard
2 ts Paprika
1 ts Dried Thyme
1 ts Granulated Sugar
1 ts Cayenne Pepper
1/2 ts Salt
1/2 ts Black Pepper
1/4 c Lemon Juice
PEACH MUSTARD SAUCE 1/2 c Peach Jam
1 tb Dijon Mustard
2 ts Pimiento, diced
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)

Creole Chicken Wings with Peach Mustard Sauce recipe and other slow cooker chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
190 people have voted
Last Reviewed on 2018-12-12



Wednesday, Dec 12 2018 Download & Print Creole Chicken Wings with Peach Mustard Sauce recipe  PDF   Slow Cooker Chicken recipes RSS   Thumsb up

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Artichoke and Oyster Souffle
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4 md Artichokes 1 md Lemon, halved Oyster Souffle Base Oyster Sauce See recipes for Oyster Souffle Base, and Oyster Sauce. Trim the artichokes and rub the cut ends with lemon. (This prevents o idation which can turn the ends of the artichokes brown.) Drop the artichokes into boiling salted water and cook for 30 minutes or until the bottoms are just tender and a leaf pulls out with only slight resistance. Remove the choke from the water, re form the cooked artichoke and stuff with the souffle base. Preheat your oven to 375 F. Bake for 20 minutes or until the souffle is puffed ...

Cooking Magazines: Artichoke Recipes » December 2018   Artichoke recipes RSS   Thumsb up

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