In a large bowl, combine the water, salt, sugar, and smashed garlic cloves.
Place the chicken wings in the bowl, cover and refrigerate for 1 hour.
In a separate bowl, mix 4 tbsp of the all-purpose flour, 2 tbsp of cornstarch, egg granulated onion, granulated garlic, pepper to taste, and a pinch of salt.
Pat dry the chicken wings and coat evenly in the flour mixture.
Once all of the chicken wings are coated in the flour mixture add the remaining all-purpose flour and cornstarch. Let the chicken marinade for 20 minutes at room temperature.
Fry the chicken wings in vegetable oil or peanut oil for about 22-25 minutes or until the chicken is fully cooked through.
Serve with hot sauce and bleu cheese or ranch dressing.