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12 chicken wings
3/4 cup flour
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried parsley 1 teaspoon dried oregano
1/2 cup fresh grated Parmesan or Romano cheese 1 teaspoon salt
pepper to taste
1 cup heavy cream
oil for deep-fat frying

Cut pinions off wings and save for stock or discard. Cut remaining two sections of wing in half, making 24 pieces of chicken. In bowl mix together dry ingredients. Dip each chicken piece in heavy cream and roll in herbed flour-cheese mixture. Heat oil and deepfat-fry several chicken sticks at a time, approximately 8 to 10 minutes. Turn several times during cooking. Drain.

Serves 6 to 8 as an appetizer.