Deviled Chicken Wings

Deviled Chicken Wings - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

3 pounds chicken wings (12 to14 wings)

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 kosher salt

1/2 teaspoon cayenne

3 ounces freshly grated Parmesan (about 3/4 cup)

Directions

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 11/2 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 degrees 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. Add wings and stir to coat. In a shallow dish stir together bread crumbs and Parmesan. Press wings, thick-skin sides down, into 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.

Yield: 4 to 6 servings

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Latest Reviews

"I've made this twice (doubled the recipe both times) - definitely a keeper and no comparison to store-bought. My only tweaks: I added a half-tablespoon of garlic salt, crushed the fennel seeds (mortar and pestle) and used a hand-blender when it was done to make it smooth. The leftovers keep really well in the freezer." - cyarcher3

"This is the only recipe I have use for many years. I divided it in to 4 meals and freeze. So I always have some on hand." - bonnie

"Wow, way too many ingredients for something so simple" - kim t.

"I make it my instant pot and it's fabulous and easy. I saute the veggies on the saute function and then once all of the ingredients have been added, I cook it on high pressure for 15 min and then let it do a natural release. After it's cooled a little, I run it though my Vitamix to make it smooth. This has ... " - wendy l.

"I made this for New Year's Eve. Followed the recipe exactly & it came out just like the photo-but I was a bit disappointed with it. Some guests enjoyed it, some I think didn't as they didn't go back for seconds. Husband commented yuck. I wasn't a big fan either, would rate it as just okay, not worth the effort. I'll be going back to the normal cob loaf dips, much prefer those. Won't make this again." - sherri3802

"Perfect for decorating! These classic sugar cookies are great for cookie-cutting and decorating during the holidays or anytime you feel festive." - debbi borsick

Happy cooking...