Pat wings dry with paper towels. Season lightly with a pinch of salt and pepper.

In a shallow bowl, whisk together eggs, mustard(s), and water until smooth.

In another shallow dish, combine flour, baking powder, garlic powder, onion powder, paprika, cayenne, salt, and black pepper.

Dip each wing first into the mustard‑egg wash, letting excess drip off, then dredge thoroughly in the seasoned flour mixture. Shake off excess flour.

Heat about 2 inches of oil in a large heavy skillet or Dutch oven to 350 °F (175 °C).

Fry wings in batches, avoiding overcrowding, for 8–10 minutes per batch, turning halfway, until deeply golden and crisp and internal temperature reaches 165 °F (74 °C).

Remove wings and drain on a wire rack over paper towels. If desired, keep warm in a low oven.

Let rest 2 minutes before serving; garnish with fresh chopped parsley or scallions, and serve with dipping sauce like ranch, blue cheese, or honey mustard.