Wings aren't only for weekends!
Here are two of my favorite sauces for Chicken Wing Night!
Parmesan Cheese and Garlic and Buffalo Wing with Butter
I gathered up my supplies to start making sure I had everything on hand that I would need.
I love Sweet Baby Ray's Buffalo Wing Sauce. It is the only sauce I use when I make wings, and yes. I have tried many others.
Perdue Chicken Wingettes are my only choice for wing night too. I am not a fan at all of cutting chicken wings apart at the joint. Gross. In Food Service at school, I was no fun. I did what I needed to do but ugh, Yuck. The first time I made wings I was so sick to my stomach after trying to get them apart I didn't want to eat.
I also grabbed minced garlic, Mazola Cooking Oil, and Parmesan Cheese. Parsley to garnish.
I begin by getting the Butter, Garlic, and Parsley simmering in a pan as I begin to clean, (wash well then lay on paper towels) then flour the wings. Simmer on the lowest heat. I don't really use measurements with the butter/garlic because it depends on my mood as to how much I am cooking at a time and how seasoned I want them to taste.
The flour has a little salt and pepper added to it and nothing else. After coating all of the wingettes I place them on a plate.
Get the oil Hot!
I cook six (6) wingettes at a time, usually for about five minutes on each side. Back to the paper toweled plate to await the sauce.
I add the other fried wings to the butter/garlic/parsley mixture pan and coat them as well. As you plate these, sprinkle generously with Parmesan Cheese.
I sometimes serve these with a tossed salad or pasta as a side.
All that is left to do is...