This slightly spicy Creole chicken wings recipe makes a great appetizer. The flavors of salty and sweet come together delightfully.
3 pounds of chicken wings, tips removed
2 cloves of garlic, minced
1 small shallot, finely diced
2 teaspoons of dry mustard
2 teaspoons of paprika
2 teaspoons of dried thyme
2 teaspoons of brown sugar
2 teaspoons of cayenne pepper
1 tablespoon of Creole seasoning
Juice of 1 lemon
APRICOT DIPPING SAUCE
½ cup of apricot jam or marmalade
1 tablespoon of Dijon Mustard
1 tablespoon of Pimiento-diced
2 teaspoons of apple cider vinegar
½ teaspoon of crushed red pepper
Place the chicken wings onto a baking sheet, lined with aluminum foil.
In a small bowl, add the garlic, shallots, mustard, paprika, thyme, brown sugar, cayenne pepper, and Creole seasoning. Stir and then add in the lemon juice to create a paste. Using a pastry brush, brush the mixture over the chicken wings. Let the chicken wings absorb the marinade for 30 minutes at room temperature.
Bake in a 475F degree oven for 15-20 minutes. Turn the chicken wings over and bake for another 15-20 minutes or until browned and crisp.
To make the apricot dipping sauce, melt the apricot jam in a saucepan over low heat. Add in the mustard, pimiento and apple cider vinegar. Serve this as the dipping sauce for the chicken wings.
TIP: Pimiento or “Pimento” can be substituted with red bell pepper. You can find canned pimiento in your local grocery store.
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