Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 stick (½ cup) unsalted butter
- 2 tablespoons Dijon-style mustard
- ⅛ teaspoon cayenne
- 1 cup dried bread crumbs
- ½ cup freshly grated Parmesan
- 1 teaspoon ground cumin
- 20 chicken wings, Wing tips Cut off and discarded and the wings Halved at the Joint
Directions
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 425°F oven for 30 minutes. (if extra-crisp chicken wings are desired, turn the wings after 20 minutes.)
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