Whenever I am making these for a big social gatherings or potluck event, I always make them as directed, and then toss them in the slow cooker to stay warm. This is how I can successfully make a double, or sometimes even triple batch…depending on the crowd I am serving. There is hardly ever any leftovers, and if there are, they stay really well in the fridge and can be heated up the next day. You can even strip the meat off the bones and make a sandwich! Check out what they are saying about this recipe over at Group Recipes:
“You’ll impress the heck out of your friends — and wish you’d made more!”
After running out the first time I made these, I always make at least a double batch. They never go to waste!
Ingredients
24 chicken wing drumettes (about 2-1/2 lb/1 kg)
1 cup grated Kraft Parmesan
2 tbsp dried parsley
1 tbsp dried leaf oregano
2 tsp paprika
1 tsp salt
1/2 tsp pepper
About 1/3 cup Land O’ Lakes melted butter
Instructions
First, preheat the oven to 350°F.
Cut the wings up into “drummettes”. (Freeze the pointy “tips” for soup — they make great broth!)
Then combine the grated cheese and the seasonings. Line a shallow baking pan with foil. (Do not omit this step, or you’ll still be scrubbing the pan for days!)
Melt the butter in a shallow bowl or pan.
Dip each “drummette” in butter, roll in the seasoned cheese, and arrange in the foil lined pan. Bake for 30-45 minutes at 350°F.
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Quick Tip: Serve with celery.
Thanks again to Group Recipes for this finger licking good recipe!
Ethel