In a large mixing bowl, add in your chicken wings, chicken bouillon, seasoning salt and crushed garlic. Mix altogether and let marinate aside for about 20-30 minutes covered in the fridge.
While your chicken wings is marinating, grind up your chicarron coarsely and add in a cup of flour.
Pre-heat your flying pan with oil. Take your chicken wings out and add in your flour/chicarron mixture until every chicken wing is well coated.
Once your oil is hot, fry until golden brown and reaches an internal temperature of 165 degrees F.
Cool, serve and enjoy!