Juicy Smothered Chicken Wings

Mix the flour, garlic powder, salt, pepper, thyme, marjoram and paprika in a large bowl. Set aside three tablespoons of the mixture for later.
Pat the chicken wings dry and coat them with flour mix, then place them on top of a wire cooling rack.
Heat the vegetable oil in a large saucepan or a wok over medium heat. Fry the chicken wings on both sides until they become golden brown. Place the chicken wings back on the wire cooling rack.
Lower the heat and scoop the oil until there are roughly four tablespoons left. Add the butter to the pan and let it melt.
Turn the heat to medium and saute the onions. Add the finely chopped garlic once the onions become translucent and cook them for a minute or two.
Add the leftover flour mix to the saucepan and stir until it completely disintegrates into the butter. Add the chicken broth, salt and black pepper and stir until they're evenly combined into the mixture, then stir in the heavy whipping cream.
Turn the heat down to medium-low when the sauce starts simmering and add the chicken wings. Cook the chicken wings under a closed lid for half an hour while occasionally turning them over.
Serve while the wings are still warm.