In shallow dish, whisk egg, garlic powder, garlic, paprika, pepper, salt and water until combined.
In a second shallow dish, pour the whey protein powder.
Dip wing section in the egg mixture, making sure completely coated on all sides. Then dip in protein powder until coated, shaking off excess. Set wing section on rack placed over sheet pan. Repeat process with each wing section. Set aside.
Melt coconut oil in large heavy skillet to a depth of 1 inch. Heat over medium heat until oil reaches 280 degrees on a candy thermometer.
Working in batches, carefully drop chicken wings into hot oil. Cook for 5 minutes per side. Periodically check temperature of oil, adjusting heat to maintain 280° cooking temperature. Chicken wings are done when a meat thermometer reads 165° on the thickest part of the wing. Remove to second rack or paper towels to drain.
Serve hot with dipping sauce.
*Substitute peanut or canola oil for the coconut oil.