Garlic Parmesan Wings and Homemade Fries

1/2 cup butter, melted



1 teaspoon garlic powder



1 small clove minced fresh garlic (Optional, I love garlic so I added it)



1/2 teaspoon onion powder



1/4 teaspoon black pepper, freshly ground



1/2 cup Parmesan cheese, grated



24 chicken wings, nude, (baked or fried) 



Directions:



 In a large glass bowl, melt butter in microwave. Whisk into butter the garlic powder, fresh garlic, onion powder and pepper.  Add hot, fresh fried or baked nude wings into the bowl with the butter mixture. Toss the wings to make sure they are all coated evenly with the butter mixture. Transfer to a serving platter.  Top with Parmesan cheese and serve immediately.



(To fry wings, heat peanut oil to 375, add drumettes first, they take longer to cook, After 2 minutes, add the flats. Deep-fry until they are crisp and golden brown on all sides, about 5-10 minutes depending on the size of your chicken wings.  Test one first to measure the time with. Dry on paper towels.)





Ingredients:



4 russet potatoes



Peanut oil or Canola oil for frying



Salt and pepper



Directions:



Peel potatoes (Optional). Slice 4 potatoes, crosswise, quarter of an inch thick into french fries.  Soak in a bowl of cold water for 20 minutes.  While potato slices are soaking, heat oil to 375 degrees.  After 20 minutes, drain water and dry potato slices on paper towel.  Once dry, carefully add sliced potatoes to the hot oil a small bunch at a time.  Deep-fry in batches until golden brown.  Drain on paper towel lined plate.  Season with salt and pepper immediately after taking out of the oil.