- 1/4 cup butter
- 2 tablespoons Dijon-style mustard
- 1/4 teaspoon cayenne
- 1 cup panko
- 1/2 cup freshly grated Parmesan
- 1 teaspoon ground coriander
- 20 chicken wings
- salt and pepper
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Preheat the oven to 425 F.
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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 coriander, and salt and black pepper to taste.
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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.
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Bake the chicken for about 45 minutes, turning the wings after 20 minutes.