Garlic, Parmesan, chicken wings

Garlic, Parmesan, chicken wings
3 pounds of wings
Vegetable oil for frying
Marinade:
1 cup of buttermilk
1/2 cup Frank’s red hot sauce
3 TBS poultry seasoning southern blend, (i use Badia brand )
Marinade for three hours, at least best results are overnight
Flour mixture
3 cup all purpose, flour
3 TBS cornstarch
Salt and pepper to taste
Mix it all together
Dredge your marinated wings and let them rest for 30 minutes
Heat oil to 375°
Fry in batches, depending on what size pot you use do not overcrowd and keep the temperature between 315 and 375 after the wings are in
Cook for 8 to 10 minutes
For the sauce
1 stick of butter
4 cloves of minced garlic
Salt and pepper to taste
1 cup, grated Parmesan, a Reggiano cheese
Warm this up until the butter starts to bubble, and the garlic is cooked but not brown
Turn off the heat.
Add the parmigiano Reggiano and mix
Add
2 TBS mayonnaise,
3 dashes of franks red hot sauce. Mix it all together
In a large bowl, put the wings and add the sauce on top and toss until well coated
Serve and enjoy!