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Old 10-25-2008, 07:45 PM   #1
bekki1
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Herion wings

I have some in the oven now. The recipe says to use 4lbs wings but I could only coat 2 lbs. Smells wonderful!!
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Old 10-26-2008, 07:31 AM   #2
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heroin wings, luv em!
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Old 10-26-2008, 09:04 AM   #3
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I felt like I was hording food. I made my son and his friend a pizza and waited until they were nice and full before I pulled out the wings. I usually dip wings in dressing but these are wonderful. Next time I will use less oregano, but this will be a weekly thing. So yummy!!
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Old 10-26-2008, 09:08 AM   #4
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what exactly are these?
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Old 10-26-2008, 09:22 AM   #5
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Herion Winds by Dana Carpender (500 Low Carb Recipes)
4lb chicken wings
1c. grated parmesan cheese
2tb dried parsley
1tb dried oregano
2tsp paprika
1tsp salt
1/2 tsp pepper
1/2c melted butter

Preheat oven to 350

Combine cheese and spices into bowl and mix

Line baking dish with foil. THIS IS IMPORTANT AS THE MELTED CHEESE DOES NOT COME OFF EASILY!!!!

Dip each wing in butter then in cheese/spice mixture and lay on foil lined pan.

Bake 1 hour.

trace of fiber, trace of carbs, about 4 grams protein
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Old 10-26-2008, 09:23 AM   #6
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Morning Chanty!!!
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Old 10-26-2008, 09:24 AM   #7
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Morning!!

those sound yummy. I'll have to make them after my next trip to the grocery store.
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Old 10-26-2008, 09:28 AM   #8
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make extra for later of the next day. I am making another batch today, probably a double batch as they will be a great snack anytime!!
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Old 10-26-2008, 09:29 AM   #9
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i will do just that. I eat wings all the time, but i never bother making them from scratch (thats my laziness LOL), but i will def try these.
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Old 10-26-2008, 09:42 AM   #10
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Heading to the store now!
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Old 10-26-2008, 02:36 PM   #11
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Do you mean you only had enough coating for 2 lbs? Are these wings fresh, frozen, or thawed from frozen?

I want to make wings, but I have been wanting a spicy garlic flavor. I could use this recipe, lessen the herbs, add lots of garlic, and crushed red pepper. I still want all the parmesean cheese though.

So, can you make these with frozen (I guess that is my main question)?
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Old 10-26-2008, 03:05 PM   #12
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I am not sure since I just made these last night (and again this morning lol). I was thinking about making chicken strips with this recipe. Would you thaw the wings out first? Not sure how the egg and cheese mixture would stick to the frozen. Let me know if you try this frozen cuz I do have frozen also.
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Old 10-26-2008, 06:18 PM   #13
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Quote:
Originally Posted by didi View Post
Do you mean you only had enough coating for 2 lbs? Are these wings fresh, frozen, or thawed from frozen?

I want to make wings, but I have been wanting a spicy garlic flavor. I could use this recipe, lessen the herbs, add lots of garlic, and crushed red pepper. I still want all the parmesean cheese though.

So, can you make these with frozen (I guess that is my main question)?

I have made them with frozen and works just fine.
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Old 10-26-2008, 06:36 PM   #14
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I love this recipe, but have a lot of problems with sticking.When I try and turn the wings, all the coating and skin comes off & sticks to the foil. Lard doesn't appear to help.

If I omit the flavorings (parsley, oregano, etc), the wings are a great base for buffalo wings.
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Old 10-26-2008, 10:21 PM   #15
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Originally Posted by LowCarbConvert View Post
I love this recipe, but have a lot of problems with sticking.When I try and turn the wings, all the coating and skin comes off & sticks to the foil. Lard doesn't appear to help.

If I omit the flavorings (parsley, oregano, etc), the wings are a great base for buffalo wings.

I ALWAYS use the non-stick foil and works like a charm!!!
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Old 10-27-2008, 03:53 AM   #16
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Yes, these wings are very tasty. I've even used this spice combo on chicken legs and my family raves over them.
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Old 10-27-2008, 06:58 PM   #17
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I use plain ol Reynolds Foil and mine so not stick but I do not turn them either. I can not wait to find wings on sale. I will stock up, could be my new fav.
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Old 10-28-2008, 04:42 AM   #18
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These sound awesome!! Must try them!
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Old 10-30-2008, 08:50 AM   #19
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Instead of using butter, I use mayonnaise to coat the chicken before rolling it in the cheese. It sticks much better.
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Old 10-30-2008, 09:46 AM   #20
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Man, these really do sound good. I work at a store, so I will have the butcher cut me some fresh ones, and try this for the weekend!! I would be they will disappear very quickly. Thank you!!
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Old 10-30-2008, 09:47 AM   #21
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Man, cannot spell today. That was supposed to say I would bet they will go quickly.
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Old 10-30-2008, 09:50 AM   #22
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when using the frozen wings do you let them thaw out before you fix them or just add seasonings them put in the oven? sue
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Old 10-30-2008, 07:17 PM   #23
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I would think they will work frozen. Since you dip them in butter to make the cheese coating stick. Baking for 1 hour should be fine.
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Old 10-30-2008, 07:29 PM   #24
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i do mine frozen, you just bake a bit longer And they work out fine, i also don't flip mine during baking. I melt the butter on the stove, just keep it on low so the butter stays melted while dipping. Putting the frozen chix wings in solidifies it quickly and you get chunky butter.
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Last edited by Snickerdoolers; 10-30-2008 at 07:33 PM..
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Old 10-30-2008, 07:31 PM   #25
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Quote:
Originally Posted by missymagoo12 View Post
when using the frozen wings do you let them thaw out before you fix them or just add seasonings them put in the oven? sue

I have used the frozen straight frozen!! I melt the butter (and maybe a bit more than called for) and then snip off the top of the frozen bag and drizzle in the butter slowly trying to coat it all, then dip into cheese and seasoning and bake still frozen.
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Old 10-31-2008, 12:29 PM   #26
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Thanks for the advice about frozen wings. I often don't know what I'm going to eat until late in the day. I change my mind frequently!

If I thaw something out, then all of a sudden I don't want that anymore. I have a hard time planning ahead this way. I guess I go by cravings!

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Old 11-01-2008, 10:08 AM   #27
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do i use the parmesan in the can?
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Old 11-01-2008, 11:23 AM   #28
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i used the bag kind
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Old 11-03-2008, 10:15 AM   #29
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i use kraft in a can
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Old 11-03-2008, 06:46 PM   #30
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I never thought about usung the kind in the can. Does it taste the same? I know cheese is cheese but not to me.
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