In a cup or bowl, combine and mix all the dry seasonings well.

Next, clean and dry the chicken wings thoroughly, removing any feathers or impurities. Remove the tips (they're great for making broth). If you prefer, you can cut the wings into smaller pieces.

Place the wings in a large bowl or even a plastic bag. Add a generous tablespoon of oil, mix, then add the seasoning mix. Finally, add the liquids (mustard, garlic sauce or mashed garlic, and Worcestershire sauce). Mix everything very well. Cover or seal the bag and refrigerate for at least one hour—the longer, the better. I left mine for 24 hours (that's where the prep time comes from).

Increase the heat and finish frying until the wings are golden and crispy.