Tested till perfect Crunchy Devilish Wings
Crunchy Devilish Wings
Photography by Matthew Kimura

Crunchy Devilish Wings

Lemon wedges, a bottle of hot sauce and plenty of napkins are the only accompaniments needed. These are also delicious served cold for lunch the next day.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2007

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 3 lb 3lbchicken wingchicken wings
  • 1/3 cup 1/3cupDijon mustard
  • 1/4 cup 1/4cupbutter, melted
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tspcayenne pepper
  • 1/2 cup 1/2cupdry bread crumbs
  • 1/2 cup 1/2cupfinely grated Parmesan cheese
  • 1-1/2 tsp 1-1/2tspdried oregano or basil
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Remove tips from chicken wings and reserve for stock if desired; separate wings at joint.

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.

Nutritional Information Per serving: about

cal 393 pro 25g total fat 29g sat. fat 11g
carb 8g fibre 1g chol 111mg sodium 696mg

% RDI:

calcium 13 iron 14 vit A 12 vit C 2
folate 7
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