Cut the chicken wings into drumettes and wingettes. Set the wingtips aside for another use (simmer them to make broth!).
Place the chicken drumettes and wingettes in a bowl. Add the salt, pepper, grated garlic and garlic powder. Mix well. Cover and allow to marinate for a few hours (overnight is best).
Lightly coat each chicken piece with flour.
Beat the eggs and yogurt. Stir in the parsley. Dip each floured chicken piece in the egg-yogurt mixture until completely coated.
Roll the wet chicken pieces in panko.
Heat the cooking oil to 350F (it's that stage just before the oil starts to smoke). Fry the chicken pieces in batches over medium heat until browned, crisp and cooked through.
Serve the garlic fried chicken wings with your favorite side dishes.