• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 stick (1/2 cup) unsalted butter
  • 2 tablespoons Dijon-style mustard
  • 1/8 teaspoon cayenne
  • 1 cup dried bread crumbs
  • 1/2 cup freshly grated Parmesan
  • 1 teaspoon ground cumin
  • 20 chicken wings, wing tips cut off and discarded and the wings
  • halved at the joint


  • In a shallow dish whisk together the butter, the mustard, and the
  • cayenne. In another shallow dish combine well the bread crumbs, the
  • Parmesan, the cumin, and salt and black pepper to taste. Dip the
  • chicken wings, a few at a time, in the butter mixture, letting the
  • excess drip off, coat them with the crumb mixture, and arrange them
  • without touching in a greased shallow baking pan. Bake the chicken
  • wings in the lower third of a preheated 425F oven for 30 minutes.
  • (If extra-crisp chicken wings are desired, turn the wings after 20
  • minutes.)

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