Cut chicken wings at the joint into wings and drums, discarding the wing tips. Place the wings and drums into a large dish, such as a 9x13 baking pan or other container.
In a bowl, combine flour, cayenne, paprika, all purpose seasoning, and garlic powder. Sprinkle the flour and seasoning mixture on top of the chicken wings. Toss with your hands to coat all of the wings.
Cover and refrigerate for 1 to 2 hours.
In a deep fryer, heat vegetable or peanut oil to approximately 365 degrees. In small batches, fry the chicken wings for about 12 minutes per batch. The wings will be golden brown and no longer pink at the bone. (Your cooking time may vary based on the oil used, cooker, and size of wing.)
Remove from heat, shake to remove excess oil, and drain on brown paper bags or newspaper.
Place a serving in a bowl, and toss with desired amount of sauce and serve hot!
For the Mustard Sauce
In a sauce pan, combine all sauce ingredients. Heat over medium low heat, stirring frequently until all ingredients are combined and dissolved. Heat to a low boil, then reduce to a simmer for 10-15 minutes. Refrigerate any leftovers.
Notes
Nutritional info does NOT contain values for the cooking oil.