1 tbsp of mild barbecue sauce
2 tbsp of ketchup(Heinz)
1 tsp of hot sauce (Louisiana Hot Sauce)
or equal larger proportions. (double, triple, etc.)
Mix. Add salt and pepper to taste.
12 to 15chicken wings
1/2cupgrated Parmesan cheese
1/4teaspoondried oregano, crumbled (optional)
Season Salt, to taste
Freshly ground black pepper, to taste
oil, for deep-frying
2. In a shallow baking dish, combine the flour, Parmesan, paprika, oregano, if using, and salt and pepper and stir until well blended. Pour the milk in a shallow bowl.
3. Working with 1 wing at a time, dip the chicken in the milk, then dredge it in the flour mixture, and then tap off any excess flour. Place the wings on a plate.
4. In a deep-fryer, deep-sided skillet, or Dutch oven, heat about 2 inches oil Fry the chicken wings in small batches, being careful not to crowd the pan, nudging the wings so they don’t stick to the pan and turning them if necessary, until golden brown and cooked through, 12 minutes. (If the chicken wings are especially meaty, they may require a minute or so longer, just be careful not to fry them so long that they dry out.) Using tongs, transfer the wings to paper towels to drain. Rest assured, these chicken wings are just as good at room temperature as they are hot.