What kind of parmesan, shelf or freshly grated?

"Alan S" > wrote in message
...
> On Mon, 4 Oct 2010 16:27:01 -0700, "Cheri" >
> wrote:
>
>>I love this recipe from ASDLC many years ago. It's great for football!
>>I
>>line the pan with Reynolds Release, if not using that, make sure to
>>use Pam
>>or even a toss away aluminum pan, cause it's really hard to clean if
>>you
>>don't. :-)
>>
>>
>>Laurie's Parmesan Chicken Wings
>>
>>1 cup grated Parmesan Cheese
>>2 tbsp. chopped parsley (or 1 tbsp. dried parsley flakes)
>>2 tsp. paprika
>>1 tsp. dried oregano
>>1/2 tsp. dried basil
>>1/4 tsp. salt
>>1/4 tsp. pepper
>>1/2 cup (1 stick) melted butter
>>1 pound chicken wings, disjointed and tips removed