In a large bowl, combine the buttermilk and egg. Add the chicken wings to the mixture, ensuring they are fully coated. Cover and refrigerate for at least 1 hour or overnight for best results.

Prepare the Breading

In another bowl, mix together flour, paprika, garlic powder, salt, and black pepper. This will be used to coat the chicken wings after marinating.

Frying the Wings

Heat the Oil

In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Bread the Wings

Take the marinated chicken wings out of the refrigerator. Dredge each wing in the flour mixture, shaking off any excess.

Fry the Wings

Carefully place the breaded wings into the hot oil, frying in batches to avoid overcrowding. Fry for about 10-12 minutes or until golden brown and cooked through. Use a meat thermometer to ensure internal temperature reaches 165°F (75°C).

Drain and Rest

Once cooked, remove the wings from the oil and let them drain on a paper towel-lined plate.

Spicy House Sauce and Garnish

Make the Spicy Sauce

In a saucepan, melt the butter over medium heat. Once melted, add the hot sauce, honey, garlic powder, and cayenne pepper. Stir well and bring to a simmer. Remove from heat.

Toss the Wings

In a large bowl, combine the fried wings with the spicy sauce, tossing to coat the wings evenly.

Garnish and Serve

Chop the green onions and sprinkle them over the coated wings before serving.