Deviled Chicken Wings
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
45
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1360 g
Chicken Wing (12 to 14)2 tsps
Mustard Seed1 cup
Dijon Mustard2 tbsps
Vegetable Oil2 tsps
Wine Vinegar (white-)1 tsp
Kosher Salt1 tsp
Cayenne1
SaltDirections:
1
Cut off wing tips, reserving for another use, and halve wings at joint
2
Discard crusts from bread and in a food processor finely grind bread
3
Measure out 1 1/2 cups bread crumbs
4
With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds
5
Preheat oven to 450 degrees F and oil the rack of a broiler pan
6
In a large bowl whisk together mustard seeds, mustard, oil, vinegar, salt, and cayenne
7
Add wings and stir to coat
8
In a shallow dish stir together bread crumbs and Parmesan and season with salt and pepper
9
Press wings, thick-skin sides down, into bread-crumb mixture to coat on both sides and arrange, skin-side up, on rack
10
Roast wings in middle of oven until cooked through and golden, about 30 minutes
11
Serve chicken wings warm or at room temperature, with celery sticks, carrot sticks, red bell pepper strips, and pea shoots