Marinate the Wings: Place the chicken wings in a large bowl or resealable bag. Pour the Italian salad dressing over them, making sure every piece is well-coated. Let them marinate in the fridge for at least 2 hours, but if you can swing it, overnight is even better. The longer they soak, the more flavor they’ll absorb.

Prepare the Coating: In a separate bowl, mix the flour, garlic powder, paprika, salt, and pepper. This blend will give your wings that irresistible crispy crust.

Coat the Wings: Take the marinated wings out of the fridge and let them sit at room temperature for about 10 minutes. Shake off any excess dressing, then dredge each wing in the flour mixture. Make sure they’re evenly coated—this is what’ll give you that golden, crunchy exterior.

Fry to Perfection: Heat your oil in a deep skillet or fryer to 375°F (190°C). Carefully add the wings in batches, making sure not to overcrowd the pan. Fry for about 8-10 minutes, or until they’re golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).

Drain and Serve: Once the wings are done, transfer them to a wire rack or paper towels to drain any excess oil. Let them cool for a minute or two, then serve them up with your favorite dipping sauce or just as they are.