Chicken wings, coated in a spicy mustard and cayenne mixture, and then in bread crumbs and Parmesan, baked until crispy.
- 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.