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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 425F oven
for 30 minutes.
(If extra-crisp chicken wings are desired, turn
the wings after 20
minutes.)
