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For the wings: In a bowl, combine the flour, granulated garlic, black pepper, Lawry's Seasoned Salt and Italian seasoning. Toss the wings in the seasoned flour.
Fry the wings in batches until golden brown and cooked through, about 6 minutes. (If using the skillet, flip the wings once halfway through cooking.) Drain the wings on paper towels to soak up any extra oil.
Sprinkle the wings with the Parmesan. Serve the wings warm with the sauce for dipping and some carrot and celery sticks on the side.