Ohmahgah. Chicken wings.
I have been seductified.
Tell the truth: You think chicken wings are Buffaloed. Don't you? Buttery, hot, red, sassy, delicious, and that crazy side dish of celery and blue cheese dressing.
Well, I love those, too. They're easy to make and good to eat.
But I'd been having this nagging idea about mustard chicken. And as sure as you know it, a couple of mustard chicken recipes popped up in my Internet prowlings during the past week. One of them was wet and saucy, and the other used bread crumbs. Not for me. Neither.
So I invented a terrific slather of mustard (lots, Dijon, no seeds), loosened with a tablespoon or so of buttermilk, stirred with grated parmesan cheese (a fair amount; you be the judge), loads of cracked black pepper, and a healthy sprinkling of dried dill (I am the world's worst dill farmer; apologies). No salt needed.
OK, slide your coated wings on a rack into a hot oven (425F), and then turn it down to 350F. This is probably not necessary, but we had heated the oven to 425 and then changed our minds. Heh. About 45 minutes. Use tongs to flip the wings halfway through.
Please try this. That is my prayer.