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Ingredients
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Marinade & Chicken
Coating
Frying & Finishing
Method
Marinade & Chicken
Prepare and marinate
Pat the 6 chicken wings dry with paper towels. In a bowl or resealable bag, combine 1 cup buttermilk, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tablespoon hot sauce (if using), 1 tsp kosher salt, and 1/2 tsp black pepper. Add the wings, turning to coat. Refrigerate and marinate for at least 1 hour and up to 8 hours (longer yields more tender, flavorful wings).
Coating
Make the dry mix
In a shallow bowl or pie plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper (optional). Mix thoroughly so the spices are evenly distributed.
Coat the wings
Remove wings from the refrigerator. Shake off excess buttermilk (don't blot them completely dry — a thin layer helps the coating stick). Dredge each wing in the flour mixture, pressing lightly to adhere a good even coating. Place coated wings on a wire rack set over a baking sheet and let rest 10–15 minutes to help the coating set (this reduces loss of breading in the oil).
Frying & Finishing
Heat oil
Pour about 1 cup oil into a heavy skillet or shallow frying pan (enough to reach about 1/2 to 3/4 inch up the sides) or use a deep pot with a few inches of oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the flour mix into the oil — it should sizzle and bubble steadily but not burn.
Fry the wings
Working in a single layer (do not overcrowd), carefully add the coated wings to the hot oil using tongs. Fry for 8–10 minutes total, turning occasionally, until golden brown and crisp and an instant-read thermometer in the thickest part reads 165–170°F (74–77°C). If necessary, adjust heat to keep oil between 325–350°F (163–175°C). Fry a second batch if needed, using remaining oil.
Drain and finish
Transfer cooked wings to a wire rack set over a baking sheet (or paper towels) to drain excess oil. While still warm, sprinkle with 1/4 tsp finishing salt if desired. Serve immediately with lemon wedges on the side for squeezing, or your favorite dipping sauce.