CRUNCHY PARMESAN CHICKEN WINGS

4 pounds chicken wings
1/2 cup flour
1/2 teaspoon paprika
1/4 teaspoon salt and pepper
4 eggs
2 cups freshly grated parmesan cheese
1/2 cup dry bread crumbs
1 teaspoon each dried basil and oregano

Remove tips from chicken wings and reserve for stock if desired; separate wings at joints.

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.)

WHEN READY TO COOK:
Preheat oven to 375 degrees F. Arrange wings on greased rimmed baking sheets.

Bake for 35-40 minutes, turning once, or until golden brown and crisp.

Makes about 60 pieces
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