Superbowl Sunday: Parmesan Mustard Chicken Wings

[Liss]

Parmesan Mustard Chicken Wings

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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