Parmesan Mustard Chicken Wings

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Melt the unsalted butter in a small saucepan over low heat, then stir in the Dijon-style mustard and cayenne until fully combined. Remove from heat.

In a shallow bowl, mix together the dried breadcrumbs, freshly grated Parmesan, and ground cumin until evenly distributed.

Pat the chicken wing pieces dry with paper towels to remove excess moisture, which helps them crisp during baking.

Working in batches, dip each wing piece into the butter-mustard mixture, coating both sides thoroughly, then roll in the breadcrumb-Parmesan mixture until fully coated.

Arrange the coated wing pieces in a single layer on the prepared baking sheet, spacing them about 1 inch apart to allow even browning.

Bake for 35-40 minutes, stirring the wings halfway through cooking, until the coating is golden brown and crispy and the wings are cooked through.

Remove from the oven and let cool for 2-3 minutes before serving to allow the coating to set.