Instructions
- In a shallow baking dish, combine flour, Parmesan cheese, paprika, black pepper, salt, garlic and onion powder and stir well until blended.
- Pour milk in a shallow bowl.
- Working with one wing at a time, dip chicken in milk, then dredge it in the flour mixture, then tap off any excess flour and place wings on a plate.
- In a deep-fryer heat a quart of vegetable oil until it registers 177⁰C on a deep-fry thermometer.
- Fry chicken wings in small batches, being careful not to crowd the pan.
- Fry for 8 to 10 minutes until golden brown and use tongs to transfer wings to paper towels to drain oil.
- Serves 4 to 5.
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