DEVILED CHICKEN WINGS

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Deviled Chicken Wings image

Categories     Food Processor     Chicken     Appetizer     Roast     Super Bowl     Summer     Tailgating     Poker/Game Night     Gourmet

Yield Serves 6 as an hors d'oeuvre or 4 as a main course

Number Of Ingredients 9

3 pounds chicken wings (12 to 14)
6 slices firm white sandwich bread
2 teaspoons mustard seeds
1/2 cup Dijon mustard
2 tablespoons vegetable oil
2 teaspoons white-wine vinegar
1 teaspoon coarse salt
1/4 teaspoon cayenne
3 ounces freshly grated Parmesan (about 3/4 cup)

Steps:

  • 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.
  • Preheat oven to 450°F and oil rack of a broiler pan.
  • 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.
  • Roast wings in middle of oven until cooked through and golden, about 30 minutes. Serve chicken wings warm or at room temperature.

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