Thread: Laurie's Parmesan Chicken Wings

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Cheri wrote:

> Laurie's Parmesan Chicken Wings
>
> 1 cup grated Parmesan Cheese
> 2 tbsp. chopped parsley (or 1 tbsp. dried parsley flakes)
> 2 tsp. paprika
> 1 tsp. dried oregano
> 1/2 tsp. dried basil
> 1/4 tsp. salt
> 1/4 tsp. pepper
> 1/2 cup (1 stick) melted butter
> 1 pound chicken wings, disjointed and tips removed
>
> Preheat oven to 350º. In a big ziplock bag, combine parmesan cheese and
> spices, and shake to mix. Pour melted butter into a shallow bowl. Dip
> wings (a few at a time) into the butter, then put into the bag and shake
> to coat. Place the chicken on a baking
>
>
>

That sound really, really good, Cheri.

Susan

"Cheri" <[email protected]> wrote in message
news:[email protected]..
>I love this recipe from ASDLC many years ago. It's great for football! I
>line the pan with Reynolds Release, if not using that, make sure to use Pam
>or even a toss away aluminum pan, cause it's really hard to clean if you
>don't. :-)
>
>
> Laurie's Parmesan Chicken Wings
>
> 1 cup grated Parmesan Cheese
> 2 tbsp. chopped parsley (or 1 tbsp. dried parsley flakes)
> 2 tsp. paprika
> 1 tsp. dried oregano
> 1/2 tsp. dried basil
> 1/4 tsp. salt
> 1/4 tsp. pepper
> 1/2 cup (1 stick) melted butter
> 1 pound chicken wings, disjointed and tips removed
>
> Preheat oven to 350º. In a big ziplock bag, combine parmesan cheese and
> spices, and shake to mix. Pour melted butter into a shallow bowl. Dip
> wings (a few at a time) into the butter, then put into the bag and shake
> to coat. Place the chicken on a baking
>

Sounds great. How long do you leave them in the oven?

MaryL

"MaryL" <[email protected]> wrote in message
news:4cab3a57$0$14792$[email protected] ...
>
> "Cheri" <[email protected]> wrote in message
> news:[email protected]..
>>I love this recipe from ASDLC many years ago. It's great for football! I
>>line the pan with Reynolds Release, if not using that, make sure to use
>>Pam or even a toss away aluminum pan, cause it's really hard to clean if
>>you don't. :-)
>>
>>
>> Laurie's Parmesan Chicken Wings
>>
>> 1 cup grated Parmesan Cheese
>> 2 tbsp. chopped parsley (or 1 tbsp. dried parsley flakes)
>> 2 tsp. paprika
>> 1 tsp. dried oregano
>> 1/2 tsp. dried basil
>> 1/4 tsp. salt
>> 1/4 tsp. pepper
>> 1/2 cup (1 stick) melted butter
>> 1 pound chicken wings, disjointed and tips removed
>>
>> Preheat oven to 350º. In a big ziplock bag, combine parmesan cheese and
>> spices, and shake to mix. Pour melted butter into a shallow bowl. Dip
>> wings (a few at a time) into the butter, then put into the bag and shake
>> to coat. Place the chicken on a baking sheet, and bake for 45 minutes.
>>
>
> Sounds great. How long do you leave them in the oven?
>
> MaryL

Sorry, 45 minutes.

"Cheri" <[email protected]> wrote in message
news:[email protected]..
> "MaryL" <[email protected]> wrote in message
> news:4cab3a57$0$14792$[email protected] ...
>>
>> "Cheri" <[email protected]> wrote in message
>> news:[email protected]..
>>>I love this recipe from ASDLC many years ago. It's great for football! I
>>>line the pan with Reynolds Release, if not using that, make sure to use
>>>Pam or even a toss away aluminum pan, cause it's really hard to clean if
>>>you don't. :-)
>>>
>>>
>>> Laurie's Parmesan Chicken Wings
>>>
>>> 1 cup grated Parmesan Cheese
>>> 2 tbsp. chopped parsley (or 1 tbsp. dried parsley flakes)
>>> 2 tsp. paprika
>>> 1 tsp. dried oregano
>>> 1/2 tsp. dried basil
>>> 1/4 tsp. salt
>>> 1/4 tsp. pepper
>>> 1/2 cup (1 stick) melted butter
>>> 1 pound chicken wings, disjointed and tips removed
>>>
>>> Preheat oven to 350º. In a big ziplock bag, combine parmesan cheese and
>>> spices, and shake to mix. Pour melted butter into a shallow bowl. Dip
>>> wings (a few at a time) into the butter, then put into the bag and shake
>>> to coat. Place the chicken on a baking sheet, and bake for 45 minutes.
>>>
>>
>> Sounds great. How long do you leave them in the oven?
>>
>> MaryL
>
> Sorry, 45 minutes.
>
>
>

Thanks! I'm going to try this.

MaryL

On Mon, 4 Oct 2010 16:27:01 -0700, "Cheri" <[email protected]>
wrote:

>I love this recipe from ASDLC many years ago. It's great for football! I
>line the pan with Reynolds Release, if not using that, make sure to use Pam
>or even a toss away aluminum pan, cause it's really hard to clean if you
>don't. :-)
>
>
>Laurie's Parmesan Chicken Wings
>
>1 cup grated Parmesan Cheese
>2 tbsp. chopped parsley (or 1 tbsp. dried parsley flakes)
>2 tsp. paprika
>1 tsp. dried oregano
>1/2 tsp. dried basil
>1/4 tsp. salt
>1/4 tsp. pepper
>1/2 cup (1 stick) melted butter
>1 pound chicken wings, disjointed and tips removed
>
>Preheat oven to 350º. In a big ziplock bag, combine parmesan cheese and
>spices, and shake to mix. Pour melted butter into a shallow bowl. Dip wings
>(a few at a time) into the butter, then put into the bag and shake to coat.
>Place the chicken on a baking
>
>
We had this last night, adding spuds, pumpkin (winter squash to
USAians), onion and tomato to the baking tray plus some peas cooked
separately for a complete meal.

Delicious. We shared four wings, or eight pieces when separated into
joints, between two of us. That was probably about 3/4 pound. I only
used half a cup of parmesan but the same quantities of herbs and
spices.

Thanks.

Cheers, Alan, T2, Australia.
d & e; metformin 1500mg
--
Everything in Moderation - Except Laughter.
http://loraldiabetes.blogspot.com (To Medicate - Or Not?)
http://loraltravel.blogspot.com (Buenos Aires, Argentina)

On Thu, 07 Oct 2010 08:19:48 +1100, Alan S
<[email protected]> wrote:

>We had this last night, adding spuds, pumpkin (winter squash to
>USAians), onion and tomato to the baking tray plus some peas cooked
>separately for a complete meal.
>
>Delicious. We shared four wings, or eight pieces when separated into
>joints, between two of us. That was probably about 3/4 pound. I only
>used half a cup of parmesan but the same quantities of herbs and
>spices.
>
>Thanks.

PS

We applied the left-over butter from coating the wings as a garnish on
the baked spuds and pumpkin. Mmmmm......

Cheers, Alan, T2, Australia.
d & e; metformin 1500mg
--
Everything in Moderation - Except Laughter.
http://loraldiabetes.blogspot.com (To Medicate - Or Not?)
http://loraltravel.blogspot.com (Buenos Aires, Argentina)

x-no-archive: yes

On 10/6/2010 5:38 PM, Alan S wrote:

> We applied the left-over butter from coating the wings as a garnish on
> the baked spuds and pumpkin. Mmmmm......
>

YUM.

Susan

What kind of parmesan, shelf or freshly grated?

"Alan S" <[email protected]> wrote in message
news:[email protected]..
> On Mon, 4 Oct 2010 16:27:01 -0700, "Cheri" <[email protected]>
> wrote:
>
>>I love this recipe from ASDLC many years ago. It's great for football!
>>I
>>line the pan with Reynolds Release, if not using that, make sure to
>>use Pam
>>or even a toss away aluminum pan, cause it's really hard to clean if
>>you
>>don't. :-)
>>
>>
>>Laurie's Parmesan Chicken Wings
>>
>>1 cup grated Parmesan Cheese
>>2 tbsp. chopped parsley (or 1 tbsp. dried parsley flakes)
>>2 tsp. paprika
>>1 tsp. dried oregano
>>1/2 tsp. dried basil
>>1/4 tsp. salt
>>1/4 tsp. pepper
>>1/2 cup (1 stick) melted butter
>>1 pound chicken wings, disjointed and tips removed

"Ozgirl" <[email protected]> wrote in message
news:[email protected]..
> What kind of parmesan, shelf or freshly grated?
>
> "Alan S" <[email protected]> wrote in message
> news:[email protected]..
>> On Mon, 4 Oct 2010 16:27:01 -0700, "Cheri" <[email protected]>
>> wrote:
>>
>>>I love this recipe from ASDLC many years ago. It's great for football! I
>>>line the pan with Reynolds Release, if not using that, make sure to use
>>>Pam
>>>or even a toss away aluminum pan, cause it's really hard to clean if you
>>>don't. :-)
>>>
>>>
>>>Laurie's Parmesan Chicken Wings
>>>
>>>1 cup grated Parmesan Cheese
>>>2 tbsp. chopped parsley (or 1 tbsp. dried parsley flakes)
>>>2 tsp. paprika
>>>1 tsp. dried oregano
>>>1/2 tsp. dried basil
>>>1/4 tsp. salt
>>>1/4 tsp. pepper
>>>1/2 cup (1 stick) melted butter
>>>1 pound chicken wings, disjointed and tips removed

I have made it with both. Of course, I think good Parmesan tastes better,
but it's pricey and I don't always have it, so lots of time...I just use
Kraft in the green can which I always have. :-)

Cheri

"Cheri" <[email protected]> wrote in message
news:[email protected]..


I always have the canned stuff as I love it on a bowl of leftover
veggies heated up for a bedtime snack. But if I am planning ahead for a
recipe I buy a packet of finely grated from the cold section.

http://www.perfectitaliano.com.au/Pr...sanRomano.aspx

I like their shaved for Caesar salad. My daughter prefers to buy a piece
of cheese from the deli and grate it herself. Maybe after 7 kids she
might change her mind

On Thu, 7 Oct 2010 12:08:29 +1000, "Ozgirl"
<[email protected]> wrote:

>What kind of parmesan, shelf or freshly grated?
>
I was out of the good stuff (Jamie would shoot me so I used packet
grated.

Cheers, Alan, T2, Australia.
d & e; metformin 1500mg
--
Everything in Moderation - Except Laughter.
http://loraldiabetes.blogspot.com (To Medicate - Or Not?)
http://loraltravel.blogspot.com (Buenos Aires, Argentina)