MIX buttermilk and mustard. Place wings in 2 full-hotel pans (or in 1 half-hotel pan for trial recipe). Pour buttermilk mixture over wings. Refrigerate 4 to 6 hours to marinate.
COMBINE bread crumbs, flour and cornmeal.
HEAT oil in deep fryer to 325ºF. Remove chicken from marinade; discard marinade. Coat chicken in crumb mixture. Add, in batches, to oil; cook 10 min. or until done. Serve with Corn Muffin Minis.