Deviled Chicken Wings
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tsps
Mustard Seed1 cup
Dijon Mustard2 tbsps
Vegetable Oil2 tsps
Wine Vinegar (white-)1 tsp
Kosher Salt1 tsp
CayenneDirections:
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 11/2 cups bread crumbs, reserving remainder for another use
4
With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds
5
Preheat oven to 450 degrees and oil 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
Add wings and stir to coat
9
In a shallow dish stir together bread crumbs and Parmesan
10
Press wings, thick-skin sides down, into bread crumbs and Parmesan
11
Press wings, thick--skin sides down, into bread -- crumb mixture to coat and arrange, crumb sides up, on rack
12
Roast wings in middle of oven until cooked through and golden, about 30 minutes
13
Serve chicken wings warm or at room temperature