Dijon Crusted Chicken Wings
Delicious picnic fare, or as an hors d'oeuvre for a Super Bowl Party.
Yield 6 servings
Ingredients
1/4 cup Dijon mustard
1/4 cup whole grain mustard
2 tablespoons vegetable oil
2 teaspoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon cayenne
3 pounds chicken wings (4 - 5 per pound)
1 1/2 cups fresh breadcrumbs
1/2 cup freshly grated Parmesan cheese
| 1 | Preheat oven to 450°F and oil rack of a broiler pan. |
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| 2 | In a large bowl, whisk together mustards, oil, vinegar, salt, and cayenne. Add wings and stir to coat. |
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| 3 | In a shallow dish, stir together breadcrumbs and Parmesan. |
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| 4 | Press wings, thick-skin sides down, into breadcrumb mixture to coat and arrange, crumb sides up, on rack. |
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| 5 | 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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