Heat oil to 400° F. (Start oil at this higher temperature because oil will immediately drop in temperature as soon as you place wings in pot.)
Drain chicken wings of excess moisture and pat dry with paper towels.
Mix 1/4 cup baking powder with 1 tbsp Chef Tim's Savory All Purpose Seasoning (needed to help "crisp" wings, in addition helps Sweet Balsamic Vinaigrette "adhere" to wings).
Toss chicken wings with seasoned baking powder mix.
Carefully place wings in hot oil, a few at a time, to avoid splashing and to prevent overflow. Cook wings for approximately 14 to 16 minutes (until internal temperature of 165°F), stirring or flipping occasionally for even browning and avoid burning of bottom of pot.
Drain on wire rack or on paper towels.
Toss wings with 8 oz Chef Tim's Sweet Balsamic Vinaigrette, let sit 30 seconds, toss again, let sit 30 seconds & toss again.
Serve with Bleu Cheese dressing and celery/carrot sticks.