Place the wings in a large bowl or zip-top bag. Add 1 cup buttermilk, 1 tsp kosher salt, 1 tsp black pepper and 1 tablespoon hot sauce (optional). Toss to coat completely so all pieces are submerged or well-coated.

Cover and refrigerate for at least 1 hour and up to overnight. For best results marinate 4–8 hours to tenderize and flavor the meat.

Breading / Coating

About 30 minutes before frying, remove the wings from the refrigerator so they come toward room temperature for more even frying.

In a large shallow bowl or rimmed baking sheet, combine 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1/2 tsp dried oregano, 1.5 tsp kosher salt and 1 tsp black pepper. Whisk thoroughly to distribute spices and break up lumps.

Set up a dredging station: the bowl with flour mixture and a wire rack or clean tray for the coated wings. Keep a shallow plate or bowl for discarding excess buttermilk drip as needed.

One at a time, remove a wing from the marinade, letting excess buttermilk drip back into the bowl. Dredge thoroughly in the flour mixture, pressing the coating onto the surface so it adheres. Shake off light excess and place coated wings on the wire rack. For an extra-crispy double-coat (optional), let the first coat rest 5 minutes, then dip lightly in remaining buttermilk and coat again in the flour mixture.

For Frying & Finishing

Heat 6 cups neutral oil in a deep heavy pot or Dutch oven over medium heat. Use a thermometer and bring oil to 350°F (175°C). If you don’t have a thermometer, test with a small piece of bread—bubbles should form steadily and bread should brown in about 60–90 seconds.

Working in batches (do not crowd the pot—2–4 wings per batch depending on pot size), gently lower the coated wings into the hot oil using tongs. Maintain oil temperature between 325–350°F (160–175°C). If temperature drops, allow it to recover between batches.

Fry each batch for 8–10 minutes, turning once halfway, until the exterior is deep golden brown and an instant-read thermometer inserted into the thickest part of a wing reads 165°F (74°C). Larger wings or colder starting temperature may require up to 12 minutes.

Using a slotted spoon or spider, transfer cooked wings to a wire rack set over a sheet pan to drain for 3–5 minutes. Sprinkle with 1/2 tsp finishing salt if desired and toss gently to distribute. Keep finished wings in a warm oven (200°F / 95°C) while you finish remaining batches so they stay crisp.

Serve wings hot with lemon wedges and a sprinkle of chopped parsley if desired.