Cacio E Pepe Chicken Wings

Ingredients

• Canola, vegetable, or peanut oil, for frying
• 3 pounds chicken wing sections, drumettes and flats
• 1 tablespoon ground black pepper
• 2 teaspoons kosher salt
• 3/4 teaspoon garlic powder
• 3/4 cup freshly grated Parmesan cheese
• 6 tablespoons unsalted butter
• Chopped fresh parsley, for serving, optional
• Ranch or blue cheese dressing, for serving

Directions

1. Pour 1/2 inch of oil into a cast iron skillet or another heavy-bottomed skillet, set it over medium heat, and bring the oil to 350 degrees F. While that’s heating, blot the chicken wings well with paper towels, then season them with the salt, garlic powder, and 1 teaspoon of the ground black pepper.
2. Add the wings carefully, cooking them in batches so the skillet doesn’t get crowded. Fry until they’re golden on all sides, turning them roughly halfway through, about 15 minutes total. Move the cooked wings to a wire rack set inside a baking sheet, then repeat with the remaining wings.
3. Put the butter in a large microwave-safe bowl and microwave it in 30 second increments until melted. Add the fried wings to the bowl, along with 1/2 cup Parmesan cheese and the remaining 2 teaspoons black pepper, and toss until everything is nicely coated.
4. Arrange the wings on a platter, scatter the remaining 1/4 cup Parmesan cheese over the top — or more if you want it extra cheesy — add chopped parsley if you’re using it, and serve with whatever dipping sauce you like.