Yield: 1 servings
|⅔ cup||Dijon mustard|
|1 cup||Fresh bread crumbs|
|¾ cup||Freshly-grated Parmesan|
|4 pounds||Chicken wings - (abt 20); wing tips cut off|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
In a shallow bowl, stir together the mustard, mayonnaise and cayenne. In another shallow bowl, toss together well the bread crumbs and Parmesan.
Working with 1 chicken wing at a time, coat the wings with the mustard mixture, rubbing the mixture on well, press them thick-skin-side down into the Parmesan crumbs, and arrange them crumb side up on the oiled rack of a broiler pan. Season the chicken wings with salt and pepper, bake them in a preheated 450 degree oven for 30 minutes, or until they are golden and tender when pierced with a skewer. This recipe yields about 20 chicken wings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9093 broadcast 03-25-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Sara Moulton
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