Chicken Wing Hors d'Ouevres

3 pounds chicken wings
½ cup flour
½ cup Parmesan cheese
1 teaspoon monosodium glutamate ( if desired)
1 teaspoon salt
1 teaspoon paprika
½ teaspoon oregano
¼ teaspoon hot pepper sauce
¾ cup butter milk (oil for frying)

Use only meaty portion of the wing. Blend dry ingredients; pour into plastic bag. Add pepper sauce to buttermilk. Dip chicken pieces in buttermilk and shake off excess. Drop into bag and coat with seasoned flour. Deep fry in a few inches of hot oil about 5 minutes and drain. About 18 portions.