Buttermilk Fried Chicken Wings

Combine onion garlic hot sauce salt and 2 teaspoons black pepper in a large bowl. Add the cold buttermilk and stir to dissolve. Snip the wing tips with kitchen shears if desired. Add the chicken wings and be sure they are all coated well in buttermilk. Cover the bowl and chill for at least 2 hours or up to 4 hours.

Prepare the seasoned flour by whisking together flour kosher salt paprika garlic powder onion powder lemon zest black pepper oregano cayenne baking powder sage and dry mustard. Drain off excess buttermilk and dredge the wings in the flour. Place each batch of dredged wings on a wire rack as you go.

Let wings sit for 10 to 15 minutes.

Meanwhile heat peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Carefully drop the chicken wings into the hot oil 4 or 5 at a time. Fry until golden crisp and no longer pink in the centers about 5 minutes. Drain excess oil from wings on paper towels and lightly season with a pinch of salt while still hot. Continue with remaining wings.