| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Gourmet/bon, January 199 |
1 |
servings |
INGREDIENTS
| 1 |
|
Stick unsalted butter; (1/2 cup) |
| 2 |
tb |
Dijon-style mustard |
| 1/8 |
ts |
Cayenne |
| 1 |
c |
Dried bread crumbs |
| 1/2 |
c |
Freshly grated Parmesan |
| 1 |
ts |
Ground cumin |
| 20 |
|
Chicken wings; wing tips cut off |
|
|
; and discarded and |
|
|
; the wings halved at |
|
|
; the joint |
INSTRUCTIONS
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
425°F. oven for 30 minutes. (If extra-crisp chicken wings are desired,
turn the wings after 20 minutes.)
Serves 6.
Gourmet January 1990
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