5 pounds chicken wings, separated at joints, tips discarded
1 tablespoon seasoned salt
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground black pepper
1 tablespoon monosodium glutamate (MSG, or Accent flavor enhancer, optional)
3 tablespoons prepared yellow mustard
3 cups all-purpose flour
1 quart oil for frying, or as needed
Season the chicken wings on both sides by sprinkling with seasoned salt, garlic powder, onion powder, pepper, and MSG. You could lay it all out on a big plastic bag for easier clean up.
Coat each piece with a thin layer of mustard. You may use a basting brush or your fingers.
Put the flour into a plastic bag, add the chicken, and shake to coat. Heat the oil in a deep-fryer or deep heavy skillet to 350 degrees F.
When the oil is hot, add the chicken and cook for 6 minutes on each side, or until juices run clear.
Drain on paper towels, and cool for 5 minutes before serving.