Parmesan Mustard Chicken Wings
  • 1 stick (1/2 cup) unsalted butter
  • 2 tablespoons Dijon-style mustard
  • 1/8 teaspoon cayenne
  • 1 cup dried bread crumbs
  • 1/2 cup freshly grated Parmesan
  • 1 teaspoon ground cumin
  • 20 chicken wings, wing tips cut off and discarded and the wings
  • halved at the joint
  1. In a shallow dish whisk together the butter, the mustard, and the
  2. cayenne. In another shallow dish combine well the bread crumbs, the
  3. Parmesan, the cumin, and salt and black pepper to taste. Dip the
  4. chicken wings, a few at a time, in the butter mixture, letting the
  5. excess drip off, coat them with the crumb mixture, and arrange them
  6. without touching in a greased shallow baking pan. Bake the chicken
  7. wings in the lower third of a preheated 425F oven for 30 minutes.
  8. (If extra-crisp chicken wings are desired, turn the wings after 20
  9. minutes.)