Parmesan Mustard Chicken Fingers
Parmesan Mustard Chicken Wings
http://www.epicurious.com/run/recipe/view?id=10251
1 stick (1/2 cup) unsalted butter
2 tablespoons Dijon-style mustard
1/8 teaspoon cayenne
1 cup dried bread crumbs
1/2 cup freshly grated Parmesan
1 teaspoon ground cumin
20 chicken wings, wing tips cut off and discarded and the wings halved at the joint
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.)
Serves 6.
Gourmet
January 1990
A Finger-Food Buffet for Super Bowl Sunday
LYNDA SAYS: I really liked the flavor, but the appearance was only so-so and my timing was way off. My aunt, when I told her I was converting a wings recipe to fingers, said that I should absolutely not have it in the oven for 30 minutes at that temperature, that I'd have blackened fingers, and that it shouldn't take more than 20 and might be done after 15. It appears she and I do fingers in different thicknesses. These took around 40minutes and still didn't get particularly crispy; cut your chicken to actual finger sizes and they'll probably match the noted timing better. They were juicy and really pretty tasty, however, and ranch dressing went well with theme as a dip.
EMILY SAYS: Mmm...tasty. The breading was falling off a little, but QUITE yummy. I ate lots of them.