Ingredients Weight Measure
Trans-fat-free margarine 1/2 cup (1 stick)
Dijon-style mustard 2 Tbsp.
TABASCO® brand Garlic Pepper Sauce 2 Tbsp.
Dried breadcrumbs 1 cup
Parmesan, freshly grated 1/2 cup
Cumin, ground 1 tsp.
Salt and pepper to taste
Chicken wings, wing tips cut off and discarded and the wings halved at the joint 20 ea.


  1. In a shallow dish, whisk together the margarine, the mustard and the TABASCO® Garlic Pepper Sauce.
  2. In another shallow dish combine well the breadcrumbs, Parmesan, cumin and salt and black pepper.
  3. 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.
  4. Bake the chicken wings in the lower third of a preheated 425°F oven for 30 minutes.

Yield: 20 wings