Prepare the Chicken Wings:

Wash and completely pat dry the wings using paper towels and place them in a large bowl. (Optional: wash and scrub the wings in water and lemon juice.)
Coat the wings lightly in olive oil.
In a small bowl, combine ½ teaspoon seasoning salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder. Sprinkle evenly over the wings. Set aside.
Coat the Chicken:

In a shallow dish, combine flour, ½ teaspoon seasoning salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper, and ¼ teaspoon onion powder.
Coat the chicken in the flour mixture.
Place the chicken on a plate and cover with plastic wrap. Refrigerate for 30 minutes.
Prepare the Sauce:

To make the sauce, melt butter in a pot over medium heat.
Add fresh garlic and sauté just until the garlic is barely golden and fragrant (careful not to burn the garlic).
Reduce heat and stir in 1 teaspoon garlic powder, 2 tablespoons Parmesan cheese, ½ teaspoon black pepper, ¼ teaspoon onion powder, ¾ teaspoon dried parsley, and ¾ teaspoon sea salt. Keep the sauce on low until the chicken is done.
Fry the Chicken:

When the chicken is ready to be fried, add oil to a deep skillet and heat to 365°F.
Fry wings until golden on both sides.
Once wings are done, remove them from the oil and toss them in the garlic Parmesan sauce, allowing the sauce to thoroughly coat the wings and soak in a bit.
Place the chicken on a plate, and spoon on more of the garlic Parmesan sauce (you don’t have to use all of the butter, but make sure to spread plenty of those flavorful garlic bits all over the wings).
Immediately sprinkle generously with grated Parmesan cheese, black pepper, and fresh parsley.
Serve:

Serve immediately.