Tested till perfect Parmesan Mustard Wings
Parmesan Mustard Wings
Photography by Matthew Kimura

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."

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2004

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 34


  • 2-1/2 lb 2-1/2lbchicken wingchicken wings, (about 17)
  • 1/4 cup 1/4cupDijon mustard
  • 2 tbsp 2tbsplemon juice
  • 1/4 tsp 1/4tspcayenne pepper
  • 1/4 tsp 1/4tspsalt
  • 1/2 cup 1/2cupdry bread crumbs
  • 1/4 cup 1/4cupgrated Parmesan or romano cheese
  • 2 tbsp 2tbspminced fresh parsley
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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.

Nutritional Information Per piece: about

cal 51 pro 4g total fat 3g sat. fat 1g
carb 1g fibre 0g chol 11mg sodium 78mg

% RDI:

calcium 2 iron 2 vit A 1
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