When we have a hankering for wings, this is one of the two recipes I turn to - the other being Lemon Garlic. (Check out that post for a brief history on eating chicken wings.)

This recipe for baked wings comes from Canadian Living (2004). I have made only minor changes, but see Notes below for some variations. 

Getting Ready:

  • prep a rack on a foil rimmed baking sheet; clean-up after this is the worst part of the recipe, so don't forget to spray the rack
  • preheat the oven to 400 F
  • chop the parsley

2.5-3 lbs pound chicken wings (roughly 1 - 1.5 kg)

My grocer tends to sell wings already trimmed and cut into drumette and flat wingettes.  You will probably have the equivalent of at least 17 whole wings - thus 34 or more pieces. Place in a large bowl.

[If you buy the wings whole, use a sharp knife or kitchen shears to cut the wing tips off at the joint. These can be discarded. Separate the "drumette" from the flat "wingette".]

1/4 cup Dijon mustard
2 TB lemon juice
1/4 tsp cayenne pepper
1/2 tsp salt

Mix well. Toss wings well in this mixture.

If you are making this ahead, the recipe suggests going to the next step of breading the wings and then cover and refrigerate for up to 4 hours.

3/4 cup dried breadcrumbs
1/4 cup grated Parmesan or Romano
2 TB minced fresh parsley

I have made these with both regular breadcrumbs and panko - and in this case, regular definitely works better!

Mix the breadcrumbs, cheese and parsley. Bread the wings, making sure they are covered all over.

Arrange them on a rack in a foil lined, rimmed baking tray. I position the meaty parts of the drumettes to the outer edge.

Roast in a 400 F oven, turning once, until crisp and juices run clear when wings are pierced about 40 minutes

Notes and Tips...

  • Mustard - who doesn't love the taste of Dijon, but there are so many cool mustards these days - get creative and try an alternative. My favourite brand is Kozlik's. (So inspiring - let's say... if I use their curried mustard, a bit of powdered curry could be added to the breadcrumb mixture.)
  • Cayenne - leave this out or pump it up a notch if you like your wings more spicy.
  • Breadcrumbs - use regular - panko does not seem ideal for these
  • Making ahead - the breaded wings can be covered and refrigerated for up to 4 hours.
  • Serve with - enjoy this treat with a veggie tray and dip!
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