Crunchy Devilish Wings (Baked)

photo by Lori Mama





- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3 lbs chicken wings
- 1⁄3 cup Dijon mustard
- 1⁄4 cup butter, melted
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 cup dry breadcrumbs
- 1⁄2 cup parmesan cheese, finely grated (fresh is best)
- 1 1⁄2 teaspoons dried oregano or 1 1/2 teaspoons basil
directions
- Remove tips from chicken wings and reserve for stock if desired; separate wings at joint, if not already seperated.
- In large bowl, mix together mustard, butter, salt and cayenne pepper. Add wings, tossing to coat.
- In shallow dish, combine bread crumbs, Parmesan cheese and oregano. Press wings into crumb mixture to coat all over; arrange on rack on foil-lined rimmed baking sheet.
- (Make-ahead: Cover and refrigerate for up to 4 hours.).
- Roast in 400°F (200°C) oven, turning once, until crisp and juices run clear when wings are pierced, about 45 minutes. The wings are more crunchy if you bake them on a rack and let air flow all around instead of directly on the baking sheet.
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Reviews
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Hubby and I had different opinions about the wings...I just loved them...they were crispy on the outside and tender on the inside...plus they were easy to prepare and tasty to boot...I did half grated and half shredded Parmesan cheese...talk about easy...anyway...I asked hubby why four stars...he said...I hate chicken...well...I heard...he loved them...any guy who hates chicken and rates a chicken dish 4 stars...he's a keeper...oops...I mean the recipe is a keeper...off it goes into my best of 2013 cookbook...:)
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Devilishly good wings! We loved the mustard and cayenne pepper (was no too spice for Mr. don't make it too hot). Other then only making one third of the recipe no change was made. We enjoyed these wings as is but do have to agree with an earlier reviewer in that panko crumbs would give a nicer crunch. We are sure to be enjoying these wings again. Thanks for the post.
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Tweaks
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These were so good, the only change I made was to use a sharp cheddar instead of parmesan cheese as I am the only one in the family that likes parmesan but there was just the right hint of spice from the cayenne along with the mustard. I baked just under a kilo of wings (about 2lb) but used up all the mix for 3lb The only suggestion I would give is let your wings get to room temperature before puting in the butter and mustard mix as when the chilled wings hit the melted butter it ceases it up and does not spread as well over the wings. Thank you Deantini for a great chicken recipe, made for Everyday A Holiday.
RECIPE SUBMITTED BY
Deantini
Canada