Pat the chicken wings dry with paper towel.

In a large, wide bowl, combine the flour, salt, paprika, white pepper, black pepper, garlic powder, onion powder, basil, thyme, oregano, celery salt, ginger, and mustard powder. Place the cold water in a second bowl beside the seasoned flour.

Working with a few wings at a time, coat them thoroughly in the seasoned flour. Press the flour against the chicken, then shake off the loose excess.

Briefly dip each floured wing in the cold water, wetting the flour coating without washing it away.

Immediately return each wing to the seasoned flour. Press and squeeze the flour onto the chicken to create an irregular, craggy coating, then shake off the loose excess.

Transfer the coated wings to a wire rack and let them rest for 10–15 minutes, until the flour coating looks slightly damp and tacky.

Meanwhile, heat several inches of oil in a deep fryer or heavy pot to 350°F (175°C).

Fry the wings in batches without crowding the fryer for 8–11 minutes, depending on their size, until golden brown, crisp, and cooked through. Allow the oil to return to 350°F between batches.

Transfer the fried wings to a clean wire rack and let them drain for several minutes before serving.