Pat the chicken wings dry with paper towels. If whole wings are used, separate them into drumettes and flats and discard tips or reserve for stock. Place wings in a medium bowl or a resealable plastic bag.

Marinate

Combine buttermilk, kosher salt, black pepper, and optional hot sauce in a bowl. Pour over the wings, making sure they are fully submerged. Cover and refrigerate for at least 2 hours and up to overnight. The buttermilk tenderizes and helps the coating adhere.

Dry Coating

Mix dry ingredients

About 20–30 minutes before frying, combine the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, fine salt, and freshly ground black pepper in a large shallow bowl or baking dish. Whisk to evenly distribute spices.

Dredge wings

Remove wings from the buttermilk, allowing excess to drip off (do not shake vigorously). Working in batches, dredge each wing in the dry mixture, pressing lightly so a good, even coating adheres. Place coated wings on a wire rack set over a sheet pan and let rest for 10–15 minutes to help the coating set (this reduces loss of coating in the oil).

Frying & Finish

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 1–1.5 cups). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle immediately and rise to the surface.

Fry wings (first fry)

Working in a single layer and not overcrowding the pan, carefully add wings to the hot oil. Fry for 6–8 minutes until the exterior is lightly golden and the internal temperature reaches about 160°F (71°C). Use tongs and turn occasionally for even browning. Remove wings to a clean wire rack set over a sheet pan to drain.

Rest between fries

Let the wings rest for 4–6 minutes. This step allows residual heat to continue cooking the interior and helps achieve a crisp exterior on the second fry.

Fry wings (second fry)

Return the oil to 375°F (190°C). Fry the wings in batches again for 2–3 minutes until deep golden brown and crisp and the internal temperature reads 175–180°F (79–82°C). Remove to the wire rack and drain briefly.

Finish & serve

While still hot, squeeze lemon wedges over the wings and sprinkle with chopped parsley if using. Serve immediately with the optional dipping sauce or your preferred condiments.

Dipping Sauce (optional)

In a small bowl, whisk together mayonnaise, plain yogurt or sour cream, lemon juice, honey, salt, and black pepper until smooth. Taste and adjust seasoning. Chill until ready to serve.