Marinate the Wings:

Place chicken wings in a large mixing bowl or resealable plastic bag.

Add Italian salad dressing, ensuring all wings are evenly coated.

Refrigerate for at least 30 minutes or up to 4 hours for maximum flavor.

Prepare the Coating:

In a mixing bowl, combine flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika.

Whisk until evenly mixed.

Coat the Wings:

Remove wings from the marinade and shake off excess dressing.

Dredge wings in the flour mixture, ensuring an even coat.

For extra crunch, repeat the process: dip in dressing again and re-coat with flour mixture.

Fry the Wings:

Heat oil in a skillet or deep fryer to 350°F (175°C).

Fry wings in small batches for 8–10 minutes, flipping halfway, until golden brown and crispy.

Transfer to a plate lined with paper towels to drain excess oil.

Serve and Enjoy:

Pair with your favorite dipping sauces and side dishes.