1. Marinate the chicken
In a large bowl, combine the chicken wings and buttermilk. Make sure the wings are fully submerged in the buttermilk. Cover the bowl and refrigerate for at least 2 hours or overnight. This buttermilk soak helps tenderize the chicken and adds flavour.

2. Prepare the coating
In a separate shallow dish, mix together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. This will be your coating for the chicken.

3. Coat the chicken
Remove the chicken wings from the buttermilk and allow any excess to drip off. Then, one by one, coat each wing in the seasoned flour mixture. Press the flour onto the wings to ensure a good coating. Place the coated wings on a wire rack or a baking sheet.

4. Double coating (optional):
for an extra crispy coating, you can repeat the coating process by dipping the wings back into the buttermilk and then into the flour mixture a second time.

5. Heat the oil
In a deep, heavy-bottomed skillet or dutch oven, pour enough vegetable oil to submerge the wings. Heat the oil to 350-375°f (175-190°c). You can test if the oil is ready by dropping a small piece of the coated flour into the oil; it should sizzle and float.

6. Fry the wings
Carefully place the coated wings into the hot oil, a few at a time, making sure not to overcrowd the pan. Cook the wings for about 10-12 minutes, turning occasionally, until they are golden brown and the internal temperature reaches 165°f (74°c).

7. Drain and serve
Use a slotted spoon to remove the fried chicken wings from the oil and place them on a paper towel-lined plate to drain any excess oil. Season with a little extra salt if desired. Serve the buttermilk fried chicken wings hot with your omg buffalo