Drop the wings in a deep-fryer filled with enough liquid shortening to completely cover the wings. Fry at 350 degrees F until the wings float, approximately 10 minutes. Cook until the wings are cooked through, no longer pink at the bone and the juices run clear, an additional 2 minutes.
Combine the melted butter, garlic powder, Parmesan cheese and parsley in a large mixing bowl. Add the wings to the bowl and toss until fully coated. Serve with celery and ranch dressing.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Four Kegs Sports Pub, Las Vegas, NV