Clean and pat dry chicken.

To marinate chicken pieces, add chicken to a bowl or plastic zip bag and season with all-purpose seasoning, granulated garlic, granulated onion, and black pepper. Massage the spices into the wings, then add in hot sauce and yellow mustard. Make sure the wings are fully coated in the spices, hot sauce, and mustard, then cover the bowl and refrigerate for at least 2 hours to overnight.

To prepare the dry dredge mix, in a bowl or plastic zip bag, add in flour, cornstarch, reduced sodium seasoned salt, old bay seasoning, granulated garlic, granulated onion, black pepper, chili powder, and cayenne red pepper. Mix all ingredients together well.

Set up two baking pans lined with paper towels or parchment paper and topped with a cooling rack.

When chicken pieces are done marinating, add the wings to the dry dredge and full coat the wings in the dry dredge. If you use the plastic zip bag method, add the chicken into the plastic zip bag with dry dredge in batches and shake the bag for about 1 minute to fully coat the chicken. I recommended dredging a few pieces at a time. Shake off excess dredge and place the wings on one of the cooling racks. Let the wings rest on the cooling racks for at least 10 minutes before frying. This step is essential to assist our chicken to being crispy when frying.

Add in about 1 quart of frying oil to a cooking pot, or enough oil to cover the chicken pieces while frying. Heat frying oil to 350 F.

Once the oil is up to temperature, add chicken pieces to the oil. I recommend frying the wings in batches, as we do not want to overcrowd the pot. Fry the wings for about 10 minutes or until golden brown. Once done, use a slotted spoon to remove the wings and place on the second baking pan with a cooling rack. Let chicken cool down for about 2 minutes before serving.