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Old 11-04-2008, 12:07 AM   #31
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Babsy I use the green canned kind. I think this is even what Dana's suggests not sure but I would never make them with the fresh grated.
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Old 11-04-2008, 05:01 AM   #32
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OK - I have been reading about these for years....

Finally last night I tried them.... YUMMO!!!!!! We will have often!!!
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Old 11-04-2008, 10:44 AM   #33
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hmmm tryed that tonight but used drum sticks and as cheese i used greated motarella just with a bit pepper! i made some of the grenbean fritters, a bit mayonnaise with lc ketchup mix.

delicious, could eat the plate :-)
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Old 11-04-2008, 10:52 AM   #34
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I love love them I even scrape the bottom of the pan and get the crispy parts off I told DH I was making heroine wings, I did not pronounce it right:blush: He was very shocked and had no idea of any food that was called that
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Old 11-04-2008, 01:50 PM   #35
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I made these using chicken tenders and fresh grated parm cheese and they were fabulous!!! I don't really care for the can cheese. At the last 5 min, I set the temp up to abut 400 just to crisp them up. Wonderful!!!
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Old 11-04-2008, 01:54 PM   #36
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I made these using chicken tenders and fresh grated parm cheese and they were fabulous!!! I don't really care for the can cheese. At the last 5 min, I set the temp up to abut 400 just to crisp them up. Wonderful!!!
ooh great idea about the tenders b/c the wings have so little meat on them.
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Old 11-04-2008, 03:26 PM   #37
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ooh great idea about the tenders b/c the wings have so little meat on them.
I didn't have wings, but they were every bit as good!!!
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Old 11-04-2008, 03:53 PM   #38
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Bumping...now I want to make these..

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Old 11-04-2008, 03:55 PM   #39
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Bumping...now I want to make these..

HUGS!
copykat!!
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Old 11-05-2008, 06:17 AM   #40
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copykat!!


Luv ya g/f!
HUGS
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Old 11-06-2008, 12:40 PM   #41
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I'm new at this site and wondered how you save threads without having to search the whole board? this receipe sounds fantastic.
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Old 11-06-2008, 12:46 PM   #42
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I'm new at this site and wondered how you save threads without having to search the whole board? this receipe sounds fantastic.
Click on Thread Tools and hit the subscribe button.
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Old 11-06-2008, 12:59 PM   #43
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Thank you.
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Old 11-06-2008, 10:08 PM   #44
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I have made these a few times and did not realize Dana ment the green can type. When I get home monday I will have to try it this way.
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Old 11-06-2008, 10:12 PM   #45
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Many like the other so to each their own but by now Bekki you should be about clucking like a chicken

I haven't made these in a few years and whenever I see this bumped I get the urge!!
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Old 11-06-2008, 10:17 PM   #46
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huh? cluck cluck cluck
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Old 11-07-2008, 02:02 AM   #47
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I made this with a boneless chicken breast on Thursday..SO good...I used a mixture of Parmesan Cheese and the powder type..I have fixed this before and it works with either one..HUGS
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Old 11-07-2008, 02:37 AM   #48
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btw. if you have problems with the cheese sticking on the chicken when you are using butter, en raw egg does the better job. thats how oyu make picata milanese (pork filet coated in parmesan)

i will try drumsticks with emmental tonight, looking forward...
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Old 11-07-2008, 02:51 AM   #49
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I sprayed Pam on my pan the first time, then the 2nd time I used some soft butter and lightly greased it. The pam was fine and it did help to crisp up the chicken better, then the butter.
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Old 11-07-2008, 03:25 AM   #50
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I used my Non-Stick foil to make them along with a little butter..

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Old 11-07-2008, 06:46 AM   #51
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Made these last night yummy!

I'm trying to figure out how to make them crispier. Anyone ever try frying the wings first?
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Old 11-07-2008, 07:20 AM   #52
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Mine come out crispy. You make have to bake longer or turn your oven temp up-everyone's oven is different.
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Old 11-07-2008, 07:35 AM   #53
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I made these a while ago and they were great. Thanks for the reminder. I have a question about using the chicken tenders. How long do you cook them and at what temperature?
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Old 11-07-2008, 08:13 AM   #54
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I hope you have a nice and fatty dip for the chicken tenders.

For me, wings aren't so much about eating chicken meat... but about eating chicken SKIN.
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Old 11-07-2008, 09:49 AM   #55
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I made these a while ago and they were great. Thanks for the reminder. I have a question about using the chicken tenders. How long do you cook them and at what temperature?
I baked my tenders for 25 minutes at 375, and the last 5 minutes I turn the oven to 400 to get the top crispy because the bottom is already crispy.
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Old 11-07-2008, 02:35 PM   #56
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This certainly is a favorite in our house......Now I want some!!!
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Old 11-10-2008, 07:53 AM   #57
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I made these Sunday and my husband ate almost the whole plate. He loved them. He said this is the way wings should taste. Crispy, not slimy (as he calls it). I added a little garlic powder and they were soooo good. Can't wait to make some more.
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Old 11-10-2008, 09:09 AM   #58
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I'm making more of the tenders tonight. . .and double the amount. So good!!!
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Old 11-10-2008, 09:37 AM   #59
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Have leftovers for Tenders tonight..

HUGS!
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Old 11-10-2008, 10:10 AM   #60
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I am hooked on heroin wings.
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