Place the sections in a ziplock. Mix together the kosher salt, garlic powder, and pepper. Evenly spread the spice mix over the chicken. Close the bag and place it in the frigid for 3-6 hours. Remove the chicken and rinse thoroughly. Carefully pat the pieces with paper towels until fully dry.

Heat a quart of oil to 375 degrees in a dutch oven. Fry the wings in batches for 10-12 minutes until golden brown and 165 degrees internally.

Melt the butter with the garlic and olive oil in a bowl. In a separate bowl mix the parmesan, garlic powder, and parsley flakes.

Toss the wings in the garlic butter then in the parmesan mix as the batches come out of the oil. Plate the wings with celery sticks and carrots if desired. Serve with your choice of dips.