Wings.....mmmm....I LOVE WINGS. The best finger food hands down. I mean, you can have them as an appetizer, a snack, game day eat, the list goes on. And so many ways to prepare them. My wife, Jennifer, always raved about these parmesan wings at a local wing place in Seattle so I thought that I would come up with my own version since I've never made them before with cheese. I've never been to the wing place that she first tasted these babies but I thought I would give it a shot. Now, with this recipe the key is to get all the wings in the sauce, toss em good, then spoon the thick cheese hot sauce back on top after you plate them...and bring lots of napkins.
For the Wings:
1 1/2 to 2 Lbs Chicken Wings & Drumettes
1 Cup Freshly Grated Parmigiano Reggiano Cheese
1 Stick Unsalted Butter
1/4 Cup Frank's Red Hot Sauce
1 Tbs Lemon Juice
1 1/2 tsp Freshly Ground Black Pepper
Peanut or Vegetable Oil for Frying
Pre-heat an electric fryer to 350 degrees or bring up the oil to about halfway up a large dutch oven or frying pot to the same temp. Wash your wings and drumettes in cold water and pat dry. Place the wings in your fryer and cook for about 8 to 10 minutes (you may need to do this in batches depending on the size of the fryer or pot). Meanwhile, place a medium sized sauce pan over medium heat. Toss in butter, and when melted stir in lemon juice, hot sauce and black pepper, stir well. Keep sauce over low heat. Remove hot wings from fryer and drain. Pour cheese into sauce pan and mix well, toss in wings and coat. Pour wings and sauce onto a plate and serve with some celery & carrot sticks if you like.
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