Nishtha Jaisingh
Marinate chicken wings by soaking it in buttermilk, salt, pepper, and paprika for 2-4 hours.
Coat wings with flour, garlic powder, onion powder, paprika, and salt. Dredge wings in this flour mix.
Dip wings in buttermilk again and re-coat in the flour mix.
Heat vegetable oil in a deep pan to 175°C (350°F).
Fry wings in batches until golden brown and crispy (8-10 minutes).
Drain on paper towel and serve hot with dipping sauce.