Pat the 6 chicken wings dry with paper towels. Place in a bowl and add 1/2 cup buttermilk, 1 tsp hot sauce, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss to coat, cover, and refrigerate for 30 minutes to 2 hours (30 minutes sufficient if short on time).

Breading

Prepare breading mix

In a shallow bowl or pie plate combine 3/4 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/2 tsp kosher salt and 1/4 tsp black pepper. Whisk until evenly combined.

Dredge wings

Remove wings from marinade, letting excess drip off. One at a time, dredge wings thoroughly in the flour mixture, pressing gently so the coating adheres. Shake off excess and set on a wire rack for 5–10 minutes to let the coating set.

Frying

Heat oil

Pour about 2 cups (or enough to give 1–1.5" depth) neutral oil into a heavy-bottomed skillet or Dutch oven. Heat over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of breading into the oil; it should sizzle and rise steadily.

Fry wings

Working in a single layer (do not overcrowd), carefully lower the breaded wings into the hot oil. Fry for 8–10 minutes, turning once halfway through, until golden brown and the internal temperature at the thickest part reaches 165°F (74°C). Adjust heat to maintain oil temperature near 325–350°F to avoid overbrowning. Transfer cooked wings to a wire rack set over a sheet pan to drain and stay crisp.

Saucing or Dry Rub

For sauced wings (buffalo, teriyaki or barbecue)

Warm 1/2 cup of your chosen sauce in a small saucepan or microwave until just warm (about 20–30 seconds in microwave). Place the hot fried wings in a large bowl, pour the warm sauce over the wings, and toss gently until evenly coated. Return to the wire rack for 1–2 minutes so excess sauce can drip and the coating remains slightly crisp.

For dry-rub wings

If you prefer dry rub, immediately after frying place the hot wings in a bowl and sprinkle 2 tbsp of the dry rub mixture (adjust to taste). Toss to coat evenly; the heat will help the rub adhere to the crust.

To Serve

Arrange the 6 Yard Bird Wings on a plate. Serve with 1/4 cup blue cheese dressing and celery sticks on the side. Sprinkle with chopped fresh parsley if desired. Serve immediately while hot and crisp.