Cut the chicken wings into three parts: wingtip, wing, and drumette. Save the wingtips for making stock if desired. Separate the wing and drumette by cutting at the joint.

In a large, heavy pot or deep fryer, pour vegetable oil to a depth of 4 inches. Heat the oil to 350°F.

Carefully lower the wings into the hot oil in batches. Stir once to ensure even cooking. Fry until the wings are deep golden brown and have an internal temperature of 165°F. Drain on a wire rack over a baking sheet.

In a pan, melt the butter over medium-low heat. Add seasoned salt, black pepper, and garlic powder, stirring to combine. Mix in half of the Parmesan cheese.

Place the fried wings in a large bowl. Pour the garlic parmesan sauce over the wings and toss to coat evenly.