Using a food processor fitted with the chopping/mixing blade and with processor running, add Parmesan cheese, garlic powder and black pepper through the food chute. Process 1 to 2 minutes or until mixture is grated. Set aside.
Pat wings dry with paper towels.
Place one layer of wings into the fryer basket and carefully lower basket into the preheated oil. Deep fry chicken wings in oil until chicken reaches 165°F when tested with an instant-read thermometer, about 10 minutes. Remove from fryer, drain on paper towels.
Meanwhile, in a small microwave-safe bowl, heat butter and garlic on HIGH power for 30 seconds at a time until butter is melted and garlic is fragrant. Brush each chicken piece with butter mixture. Sprinkle with Parmesan mixture and oregano.
Serve immediately with peppercorn ranch dressing for dipping.
Using a food processor fitted with the chopping/mixing blade and with processor running, add Parmesan cheese, garlic powder and black pepper through the food chute. Process 1 to 2 minutes or until mixture is grated. Set aside.
Pat wings dry with paper towels.
Place one layer of wings into the fryer basket and carefully lower basket into the preheated oil. Deep fry chicken wings in oil until chicken reaches 165°F when tested with an instant-read thermometer, about 10 minutes. Remove from fryer, drain on paper towels.
Meanwhile, in a small microwave-safe bowl, heat butter and garlic on HIGH power for 30 seconds at a time until butter is melted and garlic is fragrant. Brush each chicken piece with butter mixture. Sprinkle with Parmesan mixture and oregano.
Serve immediately with peppercorn ranch dressing for dipping.
