Deviled Chicken Wings

Yield:
4 to 6 servings
Ingredients
  • 3 pounds chicken wings (12 to14 wings)
  • 6 slices firm white sandwich bread
  • 2 teaspoons mustard seeds
  • 1/2 cup Dijon mustard
  • 2 tablespoons vegetable oil
  • 2 teaspoons white-wine vinegar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne
  • 3 ounces freshly grated Parmesan (about 3/4 cup)
Directions
  • Cut off wing tips, reserving for another use, and halve wings at joint. Discard crusts from bread and in a food processor finely grind bread. Measure out 11/2 cups bread crumbs, reserving remainder for another use. With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds.

  • Preheat oven to 450 degrees and oil rack of a broiler pan.

  • In a large bowl whisk together mustard seeds, mustard, oil, vinegar, salt, and cayenne. Add wings and stir to coat. Add wings and stir to coat. In a shallow dish stir together bread crumbs and Parmesan. Press wings, thick-skin sides down, into bread crumbs and Parmesan. Press wings, thick--skin sides down, into bread -- crumb mixture to coat and arrange, crumb sides up, on rack.

  • Roast wings in middle of oven until cooked through and golden, about 30 minutes. Serve chicken wings warm or at room temperature.


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