3/4 c. cornflake crumbs
1/4 c. grated Parmesan cheese
1/4 tsp. garlic salt
1 1/2 Tbsp. dried parsley
1/3 c. melted butter
16 chicken wings
salt and pepper to taste

Wash chicken wings, breaking in two at the joints. Remove tips and keep for soup. Combine the crumbs and all the dry ingredients. Dip wing pieces in melted butter and then into the crumb mixture. Place wings in a single layer on a greased cookie sheet. Bake uncovered for 18 minutes at 350°. Serve hot. Makes 32 appetizers.