Combine the onion powder, garlic powder, paprika, pepper, chili powder, and salt in a medium bowl, and whisk to combine.
2 Tablespoons Onion powder, 2 Tablespoons Garlic powder, 2 Tablespoons Paprika, 2 Tablespoons Pepper, 2 Tablespoons Chili powder, 1 Tablespoons Salt
Pat down the wings so they're not wet, and add them to a large mixing bowl. Then pour half the seasoning mixture over top.
2 dozen Chicken wings
Toss the wings until well coated.
Drizzle the hot sauce over the wings.
½ cup Hot sauce
Pour in the buttermilk- it should be enough to cover the wings entirely.
1 quart Buttermilk
Cover the bowl with plastic wrap, and place it in the fridge to marinate for 2 hours.
After marinating, preheat the fryer to 350°F. While it's heating, combine the flour, cornstarch, and remaining seasoning in a new mixing bowl, and whisk until combined.
2 cups Flour, 1 cup Cornstarch, Vegetable oil
Take the chicken from the fridge. Using your hands, pull each wing from the bowl and shake the excess liquid off, then toss them in flour until well coated.
Once the fryer is heated, cook in batches by placing a single layer of non-overlapping wings in the bottom of the basket and cooking for 5 minutes per batch or until the internal temperature reaches 165°F.
Rest the wings on a plate covered in paper towels to drain excess grease, then serve and enjoy!