Parmesan Buffalo Wings

Recently my wife and I have been eating wings more than usual. We enjoy the flavorful styles with a medium-mild heat. I have been working on these for a while now and think I hit the flavor we were looking for. I hope you enjoy them as much as we have!

Ingredients

• 2 Pounds Chicken Wings
• 2 Cups Buttermilk
• 1 Cup Shredded Parmesan
  

Breading

• 1 Cup Flour
• 1 Tablespoon Garlic Salt
• 1 Tablespoon Greek Seasoning
• Pinch of Cayenne Pepper

Sauce

• 1 Stick of Butter Salted
• 2/3 Cup Frank's Red Hot Sauce
• 1 Teaspoon Crushed Garlic
• 1 Tablespoon White Vinegar 
• 1 Tablespoon Worcestershire  

Put wings into a one gallon storage bag and pour the buttermilk in the bag. Work the wings around to get them covered. Put them in the fridge for 1-2 hours.

While wings are in the fridge, you can prepare the flour mixture. Combine the ingredients for the breading and set aside.

After the wings have had time in the buttermilk, remove from fridge. Roll each wing in flour mixture and place on a plate or baking sheet. Continue until all wings are coated.

Prepare a pan with a 1/4 inch or so of oil. I use peanut oil. 

While the oil is heating up, you can prepare the sauce. Over medium heat add butter to a sauce pan. Once the butter is melted add garlic, vinegar, Worcestershire sauce and hot sauce.

Bring to a simmer. Reduce heat and keep hot until needed. 

Once your oil is hot, begin to fry the wings. Fry the wings for 10 - 15 minutes or until cooked through. I turn them every 3 - 4 minutes. You will want your oil between 350 and 375 degrees (the wing should sizzle when put in oil but you don't want your oil to be smoking).

Once wings are done, remove from oil and place in a heat safe bowl. Add enough sauce for the amount of wings in the bowl and toss with the wings.

Once wings are coated, add some parmesan cheese and toss. 

Plate the wings and sprinkle with some more parmesan cheese.

Serve while hot. 

Ingredients

• 2 Pounds Chicken Wings
• 2 Cups Buttermilk
• 1 Cup Shredded Parmesan
  

Breading

• 1 Cup Flour
• 1 Tablespoon Garlic Salt
• 1 Tablespoon Greek Seasoning
• Pinch of Cayenne 

Sauce

• 1 Stick of Butter (salted)
• 2/3 Cup Frank's Red Hot Sauce
• 1 Teaspoon Crushed Garlic
• 1 Tablespoon White Vinegar 
• 1 Tablespoon Worcestershire  

  

1. Put wings into a one gallon storage bag and pour the buttermilk in the bag. Work the wings around to get them covered. Put in the fridge for 1-2 hours.
2. While the wings are in the fridge, you can prepare the flour mixture. Combine the ingredients for the breading and set aside. 
3. After the wings have had time in the buttermilk, remove from fridge. Roll each wing in flour mixture and place on a plat or baking sheet. Continue until all wings are coated.
4. Prepare a pan with a 1/4 inch or so of oil. I use peanut oil. 
5. While the oil is heating up, you can prepare the sauce. Over medium heat, add butter to a sauce pan. Once the butter is melted add garlic, vinegar, Worcestershire sauce and hot sauce. 
6. Bring to a simmer. Reduce heat and keep hot until needed.  
7. Once your oil is hot, begin to fry the wings. Fry the wings for 10 - 15 minutes or until cooked through. I turn them every 3 - 4 minutes. You will want your oil between 350 and 375 degrees (the wing should sizzle when put in oil but you don't want your oil to be smoking). 
8. Once wings are done remove from oil and place in a heat safe bowl. Add enough sauce for the amount of wings in the bowl and toss with the wings. 
9. Once wings are coated, and some parmesan cheese and toss. 
10. Plat the wings and sprinkle with some more parmesan cheese. 
11. Serve while hot.