Recipe information
Yield
Serves 6 as an hors d’oeuvre or 4 as a main course
Ingredients
3
6
2
1
2
2
1
1
3
Need to make a substitution?
Preparation
Step 1
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.
Step 2
Preheat oven to 450°F and oil rack of a broiler pan.
Step 3
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.
Step 4
Roast wings in middle of oven until cooked through and golden, about 30 minutes. Serve chicken wings warm or at room temperature.