Instructions

• In a small heatproof bowl, combine 1 tablespoon dried minced garlic and 1 teaspoon dried minced onion with 2 tablespoons hot water; let sit about 5 minutes to rehydrate.
• Add 1/2 cup mayonnaise, 2 tablespoons grated Parmesan, 1 teaspoon distilled white vinegar, 2 teaspoons Italian herbs, 1 teaspoon lemon juice, 1 teaspoon corn syrup, 1 teaspoon salt, 1/2 teaspoon red pepper flakes, and 1/4 teaspoon sesame oil to the bowl (include the soaking liquid). Whisk until smooth, cover, and refrigerate for at least 20 minutes.
• Pour vegetable oil into a large, heavy-bottomed pot to a depth of 4 inches (or prepare a deep fryer). Heat the oil to 350°F.
• While the oil heats, make sure the 1 pound chicken wings are cut into wingettes and drummettes (wing tips discarded) and pat them dry with paper towels.
• When the oil reaches 350°F, carefully add 5–6 wings (or however many fit without crowding) to the oil. Fry for 8 to 10 minutes, stirring or turning once during frying to promote even cooking.
• Fry each batch until the wings are just beginning to brown and the internal temperature reaches 165°F. Remove wings with a slotted spoon or tongs.
• Drain the fried wings on a wire rack set over a cookie sheet. Repeat steps 5–7 with remaining wings.
• Remove the Parmesan-garlic sauce from the refrigerator. Place the hot, drained wings in a large bowl, pour the sauce over them, and toss to coat evenly. Serve immediately.