Spicy Breaded Chicken Wings

Sometime in the mid 80s I gave my father a subscription to Gourmet magazine. Looking back I think that’s just about one of the most brilliant, inspired things I’ve ever done. Not only did it launch dad into what has become a life long passion for him, but we, his family, have been the ongoing beneficiaries of his recipe research and experiments. There is always something good cooking at my parent’s house. These chicken wings are no exception. Dad found the recipe in a 1987 issue of Gourmet, for “deviled chicken wings”. They are easy to make, relatively inexpensive (wings are cheap!), and insanely good. Great for appetizers for watching the playoffs, or as a main course with a side of Spanish rice.


  • 1/2 cup Dijon mustard
  • 1 Tbsp canola or grapeseed oil
  • 2 teaspoons white wine vinegar
  • 1 1/4 teaspoon dry mustard
  • 1/4 teaspoon cayenne
  • 3/4 cup fresh bread crumbs* or panko
  • 3/4 cup freshly grated Parmesan cheese (about 3 ounces)
  • 3 pounds chicken wings (12-14), wing tips cut off and discarded or saved for stock

*To make bread crumbs, take 2 or 3 slices of white sandwich bread, cut into 1-inch pieces, pulse in a food processor or blender until crumbly.


1 Preheat oven to 450°F. Oil the rack of a broiler pan.

2 In a large shallow bowl, whisk together the Dijon, oil, vinegar, dry mustard, and cayenne. In another bowl toss together the Parmesan and bread crumbs. Working one at time, coat the chicken wings with the mustard mixture, rubbing the mixture in well. Then press the wings, thick skin side down, into the bread crumb mixture. Place the wings on the prepared rack and broiler pan, crumb side up.

3 Bake wings in oven for 30 minutes, or until they are cooked through and golden brown.

Can be served warm or at room temperature. Can make ahead one day, chill, and reheat in 400°F until coating is crispy.

Adapted from a recipe for Deviled Chicken Wings in the October 1987 issue of Gourmet Magazine.

Main Ingredients