a great recipe.
really enjoyed it.
much better than the shake and bake hot chicken wings
BUT
now what do I with the SHAKE AND BAKE MIX?
I suppose it might make a usefull, grit on the drive way.

Oh i did modify your recipe slightly.
I marinated the chicken wings with flat beer (gingerale works just as well)

I also put bit a little bit of shreddded horseradish root into it.

much thanks for your ideas
I gotta come back and see what else you enjoy

"Duckie ®" > wrote in message
...
> Parmesan Mustard Chicken Wings
> ==============================
> 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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