Marinate the Chicken: In a large bowl, combine the 7UP and beer. Add the segmented chicken wings and ensure they are fully submerged. Marinate for a minimum of 3 hours, or preferably overnight, in the refrigerator.

Prepare the Chicken: Once ready to cook, remove the chicken wings from the marinade, discarding the liquid. Pat the wings dry with paper towels.

Season the Chicken: In a separate bowl, toss the marinated chicken wings with the seasoned salt, garlic powder, black pepper, and cayenne pepper until evenly coated.

Prepare the Breading: In a shallow dish or a large resealable bag, combine the all-purpose flour, seasoned salt, garlic powder, and black pepper for the breading.

Bread the Chicken: Dredge each seasoned chicken wing in the flour mixture, ensuring it is fully coated. Shake off any excess breading.

Heat the Oil: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 365°F (185°C). Use a thermometer to ensure accurate temperature.

Fry the Chicken: Carefully add the breaded chicken wings to the hot oil in batches, being careful not to overcrowd the pot. Fry until the chicken is golden brown, cooked through, and floats to the surface (approximately 8-10 minutes per batch).

Drain and Season: Remove the fried chicken wings with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil. Immediately sprinkle with a pinch of salt while hot.

Serve: Serve hot and enjoy!