Place cut chicken in a bowl. Add buttermilk, hot sauce (if using), and 1 tsp kosher salt. Mix to coat, cover, and refrigerate for at least 1 hour and up to overnight. This tenderizes and flavors the meat.

Dry coating

In a shallow bowl or dish, whisk together 1.5 cups flour, cornstarch, smoked paprika, onion powder, garlic powder, cayenne, black pepper, and 1.5 tsp kosher salt until evenly combined. Set aside.

Wet batter (optional double-coat)

If you prefer an extra-crisp double coat, whisk 0.5 cup flour, 0.5 cup cold water, 1 egg, and 1/4 tsp salt until smooth. Keep chilled until ready to use.

Spicy BBQ sauce

Combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire, hot sauce, minced chipotle (or chipotle powder), smoked paprika, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in a small saucepan. Stir to combine.

Bring sauce to a gentle simmer over medium-low heat. Cook, stirring occasionally, for 6–8 minutes until slightly thickened. Taste and adjust seasoning or heat. Stir in 1 tbsp butter off heat for a glossy finish. Keep warm.

Frying & finishing

Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, test with a small pinch of the dry coating — it should sizzle steadily and brown in about 45–60 seconds.

Remove chicken from the buttermilk, allowing excess to drip off. For a single coat: dredge each piece thoroughly in the seasoned dry coating, shaking off excess. For double-coat: dredge in the dry coating, then dip into the wet batter, and dredge again in the dry coating for an extra-crisp crust.

Fry the coated chicken in batches (do not overcrowd) for 5–7 minutes per batch, turning once, until crust is deep golden brown and the internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F; lower if browning too quickly. Use a slotted spoon or spider to transfer cooked pieces to a wire rack set over a rimmed baking sheet to drain and stay crisp.

When all batches are fried, place warm fried chicken in a large bowl. Pour the warm spicy BBQ sauce over the chicken and gently toss to coat evenly. Work quickly to keep crust crisp while coating. Alternatively serve sauce on the side for dipping.

Transfer sauced wings to a serving platter, sprinkle with chopped parsley if desired, and serve immediately with celery and blue cheese or ranch for dipping.