Ingredients
canola oil,or vegetable oil, or peanut oil, for frying
3lbschicken wing sections,(drumettes and flats)
1tbspblack pepper,ground
2tspkosher salt
¾tspgarlic powder
¾cupparmesan cheese,freshly grated
6tbspbutter,unsalted
fresh parsley,chopped, for serving, optional
ranch dressing,or blue cheese dressing, for serving
Preparation
ill a cast iron or another heavy-bottomed skillet with ½-inch of oil, place over medium heat, and heat the oil to 350 degrees F.
Meanwhile, pat the chicken dry with paper towels, season with salt, garlic powder, and 1 teaspoon of ground black pepper.
Working in batches so as not to overcrowd the skillet, gently add the wings and fry for about 15 minutes, flipping about halfway through until golden all over.
Transfer the wings to a wire rack set inside a baking sheet. Fry the remaining wings.
Place the butter in a large, microwave-safe bowl.
Microwave in 30-second increments until the butter has melted.
Add the fried chicken wings to the bowl along with ½ cup of parmesan cheese and the remaining 2 teaspoons of black pepper.
Toss until the wings are evenly coated.
Transfer the wings to a platter, and top with the remaining ¼ cup of parmesan cheese (or more if desired for extra cheesiness).
Sprinkle with some chopped parsley (if using), and serve with the dipping sauce of choice.
