How to make it

  • THAW CHICKEN WINGS IN REFRIDGERATOR WHEN READY TO USE.
  • COVER KITCHEN COUNTER WELL WITH FOIL FOR PROTECTION.
  • SEASON WINGS WITH GARLIC PEPPER, SEASON SALT AND ACCENT. I SEASON ONE SIDE VERY HEAVILY AND LEAVE THE OTHER SIDE ALONE.
  • DEEP FRY IN BATCHES UNTIL DONE, CHICKEN WILL FLOAT AND BE GOLDEN BROWN WHEN READY.
  • MEANWHILE, MELT BUTTER AND ADD GARLIC. ALLOW THE GARLIC FLAVOR TO INFUSE THE BUTTER BY COOKING SLOWLY FOR ABOUT 10 MINUTES.
  • ADD THE PARM CHEESE AND ALSO ALLOW IT TO SLOWLY COOK, ANOTHER 10 MINUTES.
  • THIS IS WHERE THE HOT COMES IN. ADD THE RED HOT ACCORDING TO YOUR TASTE....ALLOW TO HEAT THOROUGHLY UNTIL ALL THE WINGS ARE COOKED.
  • POUR ON WINGS AND TOSS OR SERVE SAUCE ON THE SIDE.
  • THIS SAUCE IS ALL DONE BY TASTE, NO MEASURING. YOU NEED TO FIGURE OUT HOW YOU LIKE IT. I ALSO ADD CAYENNE OR WHITE PEPPER TO SPICE IT UP, DEPENDING ON OUR MOOD.

Reviews & Comments 1

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  • sas 5 years ago
    I love all kinds of wings. These are just another one for the save folder. Sounds Wonderful!!
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