Instructions: 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.

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. In a shallow dish stir together bread crumbs and Parmesan. Press wings, thick-skin sides down, into bread crumbs and Parmesan 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.

This recipe yields 4 to 6 servings.

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