Deviled Chicken Wings II

Recipe Ingredients

3 lbs	1362g / 48oz	Chicken wings - (12 to 14 wings)
6		Firm white sandwich bread
2 teaspoons	10ml	Mustard seeds
1/2 cup	118ml	Dijon mustard
2 tablespoons	30ml	Vegetable oil
2 teaspoons	10ml	White-wine vinegar
1 teaspoon	5ml	Kosher salt
1/4 teaspoon	1.3ml	Cayenne
3 oz	85g	Freshly-grated Parmesan - (abt 3/4 cup)

Recipe Instructions

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 degrees 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 crumbs and Parmesan 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 temperature.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9377) - from the TV FOOD - NETWORK

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