Yield: 60 servings

4 lb Chicken wings
2 c Greshly grated parmesan cheese
1/2 c Flour
1/2 ts Paprika
1/2 c Dry bread crumbs
1/4 ts Salt and pepper
1 ts Each dried basil and oregano
4 Eggs

Directions: remove tips from chicken wings and reserve for stock if desired separate wings at joint s. In shallow dish, combine flour, paprika, salt and pepper. In another shallow dish, beat eggs. In third shallow dish,combine cheese, bread crumbs, basil and oregano. Dip wings into flour mixture, then into eggs, then into cheese mixture, pressing firmly. (Wings can be prepared to this point, placed on rack, covered and refrigerated for up to 4 hours.) Arrange wings on greased rimmed baking sheets.

Bake in 375 F oven for 35-40 minutes, turning once, or until golden brown and crisp.
Makes about 60 pieces.

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