Ingredients

Serves 6 as an hors d’oeuvre or 4 as a main course

　　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)

　　

Step 1

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.

　　

Step 2

Preheat oven to 450°F and oil rack of a broiler pan.

　　

Step 3

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.

　　

Step 4

Roast wings in middle of oven until cooked through and golden, about 30 minutes. Serve chicken wings warm or at room temperature.