Pete, I'm in that pickle myself. I recently started frying chicken. I'm doing it in a 14" fryer, and it doesn't leave a whole bunch of room, plus I filter every third batch.
I'm mulling over whether I want to really get into the chicken thing in a heavy way, which will entail a $9000 vent hood system plus two new 18" fryers. All in all, about a $25,000 cash outlay.
For chicken wings, I have always lightly dusted in plain flour, knocked off most of it and fried for 9-10 minutes. For me, it seems the light breading helps keep the wings a little more juicy and helps the wing sauce adhere just a little bit better. I might add I am NOT doing chicken wings presently except those included with my "Half-Fried Chicken Dinner".