Sweet and Sour Chicken Wings with Apricot Sauce

4 lbs. Chicken Wings
2 tsp. Dry Mustard
1 Tb. Water
1 C. Flour
1 tsp. Salt
1/2 tsp. Pepper
1 C. Oil

- Rinse wings and pat dry.
- Stir together mustard and water, toss with wings.
- Combine salt, pepper and flour in a ziplock bag, add wings and toss to coat.
- Heat oil over med-high heat and fry wings about 25 min. or utnil golden brown. (At our cooking group Carrie just grilled to make healthier, super yummy!)

Apricot Sauce:
1 C. Apricot Preserves
2 Tb. Brown Sugar
1 tsp. Dry Mustard
1/4 C. Cider Vinegar

- Stir over low heat about until warmed through. Serve warm as a dipping sauce to the chicken wings.