Pat the 8 chicken wings dry with paper towels. If not already split, cut each wing at the joint to separate drumette and flat; discard tips or save for stock.

Marinate

In a large bowl combine 1 cup buttermilk, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1 tsp black pepper. Add the dry wings and submerge them in the marinade. Cover and refrigerate for at least 1 hour and up to overnight. (If short on time, let sit 30 minutes.)

Coating

Mix dry coating

In a shallow wide bowl or rimmed baking sheet, whisk together 1.5 cups all-purpose flour, 0.5 cup cornstarch, 1 tablespoon paprika, 1/4 tsp cayenne, 1/2 tsp granulated garlic, 1/2 tsp granulated onion, 1/2 tsp dried thyme or oregano, 1/2 tsp baking powder, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until evenly combined.

Dredge wings

Remove wings from the buttermilk marinade, allowing excess to drip off (do not blot completely). Working in batches, dredge each wing in the seasoned flour mixture, pressing lightly so the coating adheres. Place coated wings on a wire rack set over a baking sheet. Let rest 10–15 minutes to help the crust set; if you have time, refrigerate uncovered for 30 minutes for extra crunch.

Frying & Finish

Heat oil

Pour about 1 to 1.5 cups neutral oil into a heavy, deep skillet or Dutch oven so the oil depth is about 1 to 1.5 inches. Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily without smoking.

Fry wings (in batches)

Carefully add 3–4 wings to the hot oil without overcrowding. Fry, turning occasionally, until the crust is deep golden brown and the internal temperature reaches 165–175°F (74–79°C), about 8–10 minutes per batch depending on size. Adjust heat as needed to maintain 325–350°F. Use a slotted spoon or tongs to transfer cooked wings to a wire rack set over a baking sheet to drain. Repeat with remaining wings and return oil to temperature between batches.

Crisp & rest

When all wings are fried, you can double-fry for extra crispness: return wings to hot oil for 1–2 minutes at 375°F (190°C), then drain again. Let wings rest 3–5 minutes so juices redistribute.

Serve

Arrange wings on a platter, sprinkle chopped fresh parsley if using, and serve hot with lemon wedges on the side. Provide dipping sauces if desired (ranch, blue cheese, or hot sauce).