Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 2 pounds chicken wings
  • vegetable oil (for frying)
  • 1/4 cup butter
  • 2 teaspoons garlic powder
  • 2 tablespoons Parmesan cheese
  • chopped parsley (if desired)

Instruction

  • Preheat the oven to 350°F.
  • In a bowl, combine the all-purpose flour, seasoned salt, cayenne pepper, and ground black pepper. Mix well.
  • Cut the wings at each joint, and discard the wing tips or save them for stock. Dredge the drumettes and wingettes in the seasoned flour and shake off the excess.
  • Pour the vegetable oil into a large, heavy pot until it reaches a depth of 4 inches, or use a deep fryer. Heat the oil to 350°F.
  • Deep-fry the wings in batches for about 5 to 7 minutes, stirring once to make sure they cook evenly. Depending on the size of your pot, you may be able to fry about 5 or 6 wings at a time. When the wings are just beginning to brown, remove them from the oil and drain them on a wire rack resting on a cookie sheet.
  • In the preheated oven, bake the wings on the wire rack over the cookie sheet for 10 to 15 minutes, or until the chicken is cooked through.
  • While the wings are baking, prepare the sauce by melting the butter along with the garlic powder in a small pan over medium-low heat. Stir half of the Parmesan cheese into the melted butter.
  • When the wings have finished baking, place them in a large bowl. Pour the melted garlic butter over the wings and toss until the wings are well coated.
  • To serve, sprinkle the remaining Parmesan cheese over the wings and sprinkle with parsley, if desired.