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)