To make the parmesan garlic sauce, soak the dried garlic and onion in hot water for about 5 minutes. Add the remaining ingredients and whisk to combine. Cover and refrigerate for at least 20 minutes to let the flavors come together.

Pour the vegetable oil into a large, heavy-bottomed pot until it reaches a depth of 4 inches, or use a deep fryer. Preheat the oil to 350°F.

Deep-fry the wings in batches for 8 to 10 minutes, stirring once to ensure they cook evenly. Depending on the size of your pot, you should be able to fry about 5 or 6 wings at a time. When the wings are just beginning to brown, remove them from the oil and drain them on a wire rack resting on a cookie sheet.

Toss the wings in the parmesan garlic sauce, and serve.