Heroin Wings from Joan

4 pounds chicken wings ***
1 cup grated Parmesan cheese
2 Tablespoons dried parsley
1 Tablespoon dried oregano
2 teaspoons paprika
1 tsp. salt
1/2 tsp. pepper
1/2 cup butter, melted

1. Preheat the oven to 350 degrees.

2. Cut the wings, into pieces saving the pointy tips for making soup
or broth.
***or can use Chicken breast

3. Combine the parmesan cheese and the parsley, oregano, paprika,
salt, and pepper in a bowl.

4. Line a shallow baking pan with foil.( if you don't do this you
will be sorry cause you will be scrubbing on this pan a week later).

5. Melt the butter in a shallow bowl or pan.

6. Dip each piece in butter, roll in the cheese and seasoning mixture,
and arranged in the foil-lined pan.

7. Bake for 1 hour, and then kick yourself for not making a double
recipe.

Makes about 50 pieces, each with only a trace of carbs, a trace of
fiber and 4 grams of protein.

Wow You have some real wonderful sounding recipes!

This recipe is from Dana Carpenters 500 low carb recieps cook book and I thought we could not copy recieps because they are copy writed.

......have not heard that. Is it "written/posted" somewhere on the BB?

This a recipe I got from a journal friend, who got it from a journal friend.......I posted here so it would be easy for all to find.......

One of the great things about the WWW is that we have access to all sorts of information. And because this information can travel around quickly, it's hard to know what the original source was.

This recipe was in the Hold the Toast e-zine by Dana Carpender in 1999. It's in her book, 500 Low-Carb Recipe's and there's also a version of it in The Eades Comfort Foods Cookbook where it's called Angel Wings.

I think the onus should always be on the original poster to give due credit but I also understand that because the recipe has passed through so many hands that its origins may have been lost in the process.

I don't think anyone likes to see their recipes posted without credit and it becomes all the more sticky when there are copyright issues involved.

The bottom line is: Post the link to the origin of the recipe and give credit where credit is due.

Karen

Made these tonight. Absolutely !

This looks really good CharM. I can't wait to try it. Have you ever tried it with a dipping sauce of some sort?


Chud

Chud: They don't need a sauce. They're very tasty all by their little selves.

And, you're about the same height as a lot of the men in my life are. They all dwarf me.

P.S. I was born in New Orleans. My family refers to it as "the scene of the crime".

Kay

Hi Kay,

I love it here in New Orleans. I have always loved cajun/creole cooking, even when I lived up North. When the time was right, I jumped at the chance to move down here and see how it is really done. Don't get me wrong, LA has it's problems, but over-all, I don't see myself moving from here for awhile and if I do, it will be to move overseas somewhere.

Cheers,


Chud

I tried these last weekend. They were excellent. My DH asked me to make them again this weekend.

Wow, these are fabulous. Just tweaked the recipe a tad, used the ingredients listed, and then I added:
1T Garlic Powder
1T Allspice
1t Thyme
Few drops of liquid hickory smoke flavor in the melted butter

I also used Kosher salt instead of regular; and italian seasoning instead of the dried parsley and oregano.

These are fabulous! My dh doesn't mind the WOE with food like this!!

These are amazing - I use chicken thighs which are always super cheap aaand meatier than scrawny old wings. Thank you!

Regarding copyright-- it only protects the text (arrangement of words) and not the underlying process of cooking. So if you have a recipe and have no idea where it came from, rewrite it in your own words.

Of course, it's still good to give due credit, if you know the original source.

Sounds fantastic. Thanks again for posting this!