Make these appetizers for a very down home sort of party or something more upscale by putting gold tips of foil on the bone ends. The funny thing is they don't taste like chicken. Go figure. You can freeze them prior to cooking and take them out to bake whenever you like.
Chicken Wings , wing tip cut off and the wing cut into 2 pieces
Pomegranate Molasses, optional
Preheat oven 450 degrees.
Create the Wings:
Loosen the flesh at the top of the bone by the knuckle, then push the flesh
down the bone, sort of inside out, like turning your socks. With the wing part that
has two bones, do the same thing but remove - pull out - the smaller bone.
Clean the bone that is exposed. Either chop off the ‘knuckle’ part or clean it well. I chose to chop it off which leaves a rough broken edge that can be covered with aluminum foil.
In a small bowl, combine the Honey and Dijon Mustard together in a quantity that pleases you; either equal or favoring the sweet or spicy. Prepare another bowl with plain breadcrumbs. Dip the meat part of the wing into the Honey-Mustard mixture then into the breadcrumbs. Place on an ungreased baking sheet. Bake 20-25 minutes or until golden and crispy. You can also bake slightly less and then heat up at the time of service.
Make some additional Honey-Mustard sauce as a dip - not necessary but nice.