Deviled Chicken Wings Bernadette Lowe

½ cup Dijon mustard
1 tablespoon vegetable oil
2 teaspoons white wine vinegar
1 ¼ teaspoons cayenne pepper
¾ cup fresh bread crumbs
½ cup Parmesan
3 lb. (about 14) chicken wings – wing tips cut off


In shallow bowl, whisk mustard, oil, vinegar, and cayenne. In another bowl, toss together bread crumbs and Parmesan. Coat a chicken wing at a time with mustard mixture and put them thick skin side down into the Parmesan crumb mixture. Arrange them crumb side up on the oiled rack of a broiler pan. Salt & Pepper and bake for 450 for 30 minutes or until golden, tender when pierced. Transfer them until rack, can be made 1 day in advance. Keep covered and chilled. Reheat chicken wings on a baking sheet 400 for 15 minutes.

it's getting to the party season...these may have to make a holiday appearance!!