For the Wings:
24 chicken wings
1 cup flour
1 teaspoon salt
1 teaspoon fresh ground pepper
1 teaspoon ground oregano
olive oil to fry
Evenly season wings with half of salt, pepper and oregano.
Combine remaining salt pepper and oregano with flour and mix well.
Heat about 3/4 to 1 inch of oil in a large cast iron or similar sized pan.
Toss wings in flour mixture until well coated, shake off excess flour and fry in oil.
Cook 2-3 min each side turning once or until wings are golden and cooked through.
Place on rack to drain.
For the sauce.
1/2 cup butter
6-7 cloves garlic, finely minced
1 teaspoon Itailian seasoning
1/4 cup Windy WIne Co. Pony Express White wine
1/4 cup chicken broth
1/2 cup freshly grated parmesan cheese.
salt and pepper to taste
In a small sauce pan, melt butter on medium-high heat.
Off heat add garlic and stir, making sure not to brown or burn garlic.
Return pan to heat and add wine, chicken broth and seasonings.
Reduce to simmer until sauce has reduced by half.
Toss sauce, cheese and chicken wings in a large bowl until well coated, serve right away.