Sometime in the mid 80s I gave my father a subscription to Gourmet magazine. Looking back I think that's just about one of the most brilliant, inspired things I've ever done. Not only did it launch dad into what has become a life long passion for him, but we, his family, have been the ongoing beneficiaries of his recipe research and experiments. There is always something good cooking at my parent's house. These chicken wings are no exception. Dad found the recipe in a 1987 issue of Gourmet, for "deviled chicken wings". They are easy to make, relatively inexpensive (wings are cheap!), and insanely good. Great for appetizers for watching the playoffs, or as a main course with a side of Spanish rice.

Spicy Breaded Chicken Wings Recipe

Ingredients

• 1/2 cup Dijon mustard
• 1 Tbsp canola or grapeseed oil
• 2 teaspoons white wine vinegar
• 1 1/4 teaspoon dry mustard
• 1/4 teaspoon cayenne
• 3/4 cup fresh bread crumbs* or panko
• 3/4 cup freshly grated Parmesan cheese (about 3 ounces)
• 3 pounds chicken wings (12-14), wing tips cut off and discarded or saved for stock

*To make bread crumbs, take 2 or 3 slices of white sandwich bread, cut into 1-inch pieces, pulse in a food processor or blender until crumbly.

Method

1 Preheat oven to 450°F. Oil the rack of a broiler pan.

2 In a large shallow bowl, whisk together the Dijon, oil, vinegar, dry mustard, and cayenne. In another bowl toss together the Parmesan and bread crumbs. Working one at time, coat the chicken wings with the mustard mixture, rubbing the mixture in well. Then press the wings, thick skin side down, into the bread crumb mixture. Place the wings on the prepared rack and broiler pan, crumb side up.

3 Bake wings in oven for 30 minutes, or until they are cooked through and golden brown.
Can be served warm or at room temperature. Can make ahead one day, chill, and reheat in 400°F until coating is crispy.

This family recipe is a great Winter meal that even the kids will enjoy!:

Ingredients:
1.5 lbs cooked chicken (boneless)
1 can chicken broth
1 can vegetable broth
3 cups of water
2 tbsp oil (olive oil for the healthier choice!)
6 potatoes, chunks
2 stalks celery chopped
1 onion chopped
assorted vegetables (beans, peas, corn, carrot work well!)

Step 1:
In the biggest pot you can find, sauté the celery and onion in oil until soft. Add broths, chicken and water (use tin of chicken and measure 3 cups of water). Bring to a boil, reduce heat to simmer.

Step 2:
Once step one is completed, peel and add potatoes. Let simmer for about 30 minutes or until the potatoes are soft. Add vegetables; any favourite will do, frozen or fresh.

Simmer an additional 10 minutes until vegetables are tender.

With dishes prepared, Serve hot!! Serving suggestions include rice or French stick bread.

This easy Chicken recipe is soon to become one of your favourites! Try it out and let me know your comments!

Corn starch, Bisto or flour can be added as a thickener, but if you use extra potatoes and lots of vegetables it doesn’t really need thickening.

Enjoy!