Copycat Wingstop Garlic Parmesan Chicken Wings

Ingredients:
3 pounds of chicken wing dings
1/2 cup butter
4 cloves of garlic
1 tsp garlic powder
1/2 cup parsley
1 cup grated parmesan cheese
2 cups of flour
1 tsp cayenne
2 tsp pepper
2 tsp pepper
16 Oz of canola oil

Directions:
1. Heat oil in heavy bottom pot.
2. Toss seasonings and flour together. Toss wings in flour mixture.
3. Drop one wing at a time in hot oil. Cook in batches. Make sure to cook for about 7 minutes, tossing once.
4. Preheat oven to 400 degrees. Set up a baking sheet with a paper towel on it a wire rack on top.
5. As the wings come out of the oil, drain. Them in a single layer on the wire rack.
6. When all the wings are out, lift up the rack to remove the paper towel and dab up as much oil as possible.
7. Bake for 20 minutes.
8. In the meantime, melt the butter with another 1/2 tsp garlic powder and the fresh garlic. Whisk in about 1/2 the parmesan.
9. When the wings are done, take them out and put about half of them in a heat proof bowl. Pour over half of the butter mixture and toss.
10. Plate and sprinkle generously withe more parmesan and garnish with parsley
*repeat for a second serving or another plate.

I am sure you could fry them the whole time and they would get crispier. However, the oven made them great and the chicken was moist. Very close version and gave me my Wingstop fix here in CT.

I yes, and I made loaded potato skins too. Bake the potatoes. Scrape out of of the insides. Season with salt and pepper. Top with cheese, bacon, scallion, and hot sauce. Serve with sour cream.

Wine Selection:
Luigi Bosch
Single Vineyard
Malbec
2011
Mendoza, Argentina