Parmesan Chicken Wings (Drummies)

I love these wings!  They are easy to make, and is finger lickin' g-o-o-o-od! Two tips I recommend in making these wings:

1. Use Reynolds Non Stick Foil on your cookie sheet and  Regular foil will work, but this stuff is amazing, nothing sticks!
2. Double the cheese mixture, put about half of the mixture in the bowl to start with and add more as needed, when finished store in your refrigerator until next time.

Serve them up at your next football party.

Parmesan Chicken Wings

3 lbs. chicken wing sections or drummettes
1 cup finely grated parmesan cheese (shaker bottle like Kraft)
2 Tbsp. dried parsley
1 Tbsp. dried oregano
2 tsp. paprika
1 tsp. salt
1/2 tsp. pepper
1/2 cup butter or margarine

Preheat oven to 350 degrees.

In a quart or gallon zipper bag, mix parmesan cheese, parsley, oregano, paprika, salt, and pepper.  Shake and mix well.  Set aside.

In a small bowl, melt butter in microwave for about 20 seconds.

Cover cookie sheet pan with foil and set aside.

Dip chicken into the butter and then into the cheese mixture and place onto the foil lined cookie sheet.  Repeat until all chicken is coated.  If the butter starts to thicken up, you can zap it for a couple seconds in the microwave to keep it melted.  Discard any butter and cheese mixture that was used with the raw chicken.

Bake for 1 hour turning the chicken at about 40 minutes into the cooking time.  Remove from the cookie sheet and place onto a paper towel lined platter to soak up excess oil. S

Ingredients for the coating plus salt and pepper.  (Note: This oregano was too fine, I used a different courser one)

Dip chicken in melted butter

Then, into the coating mix (start with a small amount, add more as needed).

Place onto foil lined cookie sheet and bake.

Another useful tip:  For spices, I go to the international section of my grocery store to see if I can get the spice there before I go to the regular spice section of the store.  Same is true for sesame seeds.