3 pounds chicken wings (12 to 14)
6 slices firm white sandwich bread
2 teaspoons mustard seeds
1/2 cup Dijon mustard
2 tablespoons vegetable oil
2 teaspoons white-wine vinegar
1 teaspoon coarse salt
1/4 teaspoon cayenne
3 ounces freshly grated Parmesan (about 3/4 cup)
Cut off wing tips, reserving for another use, and halve wings at joint. Discard
crusts from bread and in a food processor finely grind bread. Measure out 1 1/2
cups bread crumbs, reserving remainder for another use. With a mortar and pestle
or in an electric coffee/spice grinder coarsely grind mustard seeds.
Preheat oven to 450°F and oil rack
of a broiler pan.
In a large bowl whisk together
mustard seeds, mustard, oil, vinegar, salt, and cayenne. Add wings and stir to
coat. In a shallow dish stir together bread crumbs and Parmesan. Press wings,
thick-skin sides down, into bread-crumb mixture to coat and arrange, crumb sides
up, on rack.
Roast wings in middle of oven until
cooked through and golden, about 30 minutes. Serve chicken wings warm or at room
Serves 6 as an hors d’oeuvre or 4 as
a main course.
Main Course Recipes