Parmesan Mustard Wings
Like Randy Green, advertising sales manager, the rest of The Hockey News staff loves chicken wings and beer. He especially enjoys the fact that these flavourful wings are baked (not greasy fried), saying, "They make a real nice snack between a doubleheader."
Servings: 34
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 51 |
| pro | 4 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 11 mg |
| sodium | 78 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 2% |
| vit A | 1% |
-
2-1/2 lb (1.25 kg) chicken wings (about 17)
1/4 cup (50 mL) Dijon mustard
2 tbsp (25 mL) lemon juice
1/4 tsp (1 mL) cayenne pepper
1/4 tsp (1 mL) salt
1/2 cup (125 mL) dry bread crumbs
1/4 cup (50 mL) grated Parmesan or Romano cheese
2 tbsp (25 mL) minced fresh parsley
Preparation:
Cut off chicken wing tips at joint. Separate wings at remaining joint; trim excess skin. Place in large bowl.
Add Dijon mustard, lemon juice, cayenne pepper and salt to bowl; toss to coat wings well.
In shallow dish, combine bread crumbs, Parmesan cheese and parsley; press wings into 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 40 minutes.
Source
Canadian Living Magazine: April 2004
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