Cut the wings tips off the wings and reserve for another use, such as stock. Cut the wings in 1/2 at the joint.
In a bowl, whisk together the mayonnaise, mustard, vinegar, and salt. Add the wings and toss them until coated well. In another bowl, toss together the breadcrumbs and caraway seeds and coat the wings with the crumb mixture.
Bake the wings on a rack in a shallow roasting pan, turning once, until lightly browned, about 30 to 35 minutes.