Crunchy Baked Chicken Wings

• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup GREY POUPON Dijon Mustard, divided
• 1/3 cup finely chopped fresh parsley, divided
• 2 eggs
• 3 cups corn flakes, coarsely crushed
• 1/2 cup KRAFT Grated Parmesan Cheese
• 2-1/2 lb. chicken wings, split at joints, tips removed Whole Foods 1 lb For $3.99 thru 02/09

1. Heat oven to 400 degrees F.
2. Mix sour cream, 3 Tbsp.
3. mustard and 2 Tbsp.
4. parsley until blended.
5. Refrigerate until ready to use.
6. Line shallow pan with foil; spray with cooking spray.
7. Whisk eggs and remaining mustard in shallow dish until blended.
8. Combine cereal crumbs, cheese and remaining parsley in separate shallow dish.
9. Dip wings, 1 at a time, in egg mixture, then in crumb mixture, turning to evenly coat both sides of each wing; place in prepared pan.
10. Bake 40 min.
11. or until done.
12. Serve with sour cream mixture.

s, fresh parsley, eggs, corn flakes, parmesan cheese, chicken

Taken from www.kraftrecipes.com/recipes/crunchy-baked-chicken-wings-159298.aspx (may not work)