Parmesan Mustard Chicken Wings
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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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