- 3 pounds chicken wings (12 to 14)
- 6 slices firm white sandwich bread
- 2 teaspoons mustard seeds
- 1/2 cup Dijon mustard
- 2 tablespoons vegetable oil
- 2 teaspoons white-wine vinegar
- 1 teaspoon coarse salt
- 1/4 teaspoon cayenne
- 3 ounces freshly grated Parmesan (about 3/4 cup)
- Cut off wing tips, reserving for another use, and halve wings at joint. Discard crusts from bread and in a food processor finely grind bread. Measure out 1 1/2 cups bread crumbs, reserving remainder for another use. With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds.
- Preheat oven to 450°F and oil rack of a broiler pan.
- In a large bowl whisk together mustard seeds, mustard, oil, vinegar, salt, and cayenne. Add wings and stir to coat. In a shallow dish stir together bread crumbs and Parmesan. Press wings, thick-skin sides down, into bread-crumb mixture to coat and arrange, crumb sides up, on rack.
- Roast wings in middle of oven until cooked through and golden, about 30 minutes. Serve chicken wings warm or at room temperature.