CREOLE CHICKEN WINGS WITH PEACH MUSTARD SAUCE RECIPE

   3      pounds        Chicken Wings
   4                    Cloves Garlic -- Minced
   2      teaspoons     Dry Mustard
   2      teaspoons     Paprika
   1      teaspoon      Dried Thyme
   1      teaspoon      Granulated Sugar
   1      teaspoon      Cayenne Pepper
     1/2  teaspoon      Salt
     1/2  teaspoon      Black Pepper
     1/4  cup           Lemon Juice
                        -----PEACH MUSTARD SAUCE-----
     1/2  cup           Peach Jam
   1      tablespoon    Dijon Mustard
   2      teaspoons     Pimiento -- diced
   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 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)

CRISPY  ORIENTAL  CHICKEN  WINGS  (MICROWAVE)

   1 1/2  pounds        chicken wings -- disjointed
   1      medium        egg
     1/2  cup           soy sauce
   2      tablespoons   garlic powder
     1/4  teaspoon      ginger powder
   1      medium        onion -- finely diced
   2      cups          finely crushed corn flakes

Mix together egg, soy sauce, garlic powder and ginger powder.  Set aside.

 On wax paper, mix together crushed corn flakes and diced onion.  Dip each
wing in soy sauce mixture, then roll in corn flakes and onion.

 In glass baking dish, cover and cook wings on high (9) for 20 minutes, or
until cooked.  Remove covering halfway through cooking.  Use 13"x9" baking
dish.  Yield: 24 appetizers.