Start by rinsing the chicken wings under cold water and patting them dry with paper towels. This step is crucial for crispy wings. Lay them out on a plate.

In a large bowl, mix together the all-purpose flour, dried onion flakes, cayenne chili powder, garlic granules, and seasoned salt. This blend adds flavor to the wings and helps achieve that coveted crispy coating.

Take each wing and dip it into the seasoned flour mixture, ensuring they’re evenly coated. Shake off any excess flour; you want a light coat that won’t clump.

In a large frying pan or deep fryer, heat the olive oil over medium-high heat. You want it hot enough that a drop of water sizzles when it hits the oil.

Carefully add the wings to the hot oil in batches, ensuring you don’t overcrowd the pan. Fry them for about 8–10 minutes, turning occasionally until they turn golden brown and crispy. Transfer your cooked wings to a plate lined with paper towels to absorb excess oil.

While the wings are frying, melt the butter in a small saucepan over low heat. Add the minced garlic, smoked paprika, and hot sauce to the melted butter. Stir to combine, and simmer for about 5 minutes.

Once the wings are fried and crispy, remove them from the heat and place them in a large bowl. Pour the hot sauce mixture over the wings. Toss them until fully coated.

Sprinkle the grated Parmesan cheese over the wings while they’re still hot. Give them one final toss to distribute the cheese evenly.

Transfer your wings to a serving platter. Garnish with sliced scallions. Serve with your choice of blue cheese or ranch dressing for dipping.