Take your chicken wings and season with salt, pepper, paprika, onion powder, garlic powder, cayenne, and dried oregano.

Coat your chicken wings evenly and pour the buttermilk over the chicken and stir until buttermilk is mixed with spices and chicken if coated.

Cover and let sit in fridge for at least 2 hours or overnight.

Make your flour coating my mixing all ingredients together in bowl, flour, salt, black pepper, paprika, garlic powder and onion powder and set aside.

Heat the oil to about 325°F (160°C) in a deep pot or a large cast iron.

Take each wing and dredge in flour, shake off excess and dip back in buttermilk and back again in flour. Shake off excess flour and place aside until you have repeated this with all your wings.

Fry your wings in your hot oil and cook for 7-8 minutes, until golden brown and cooked through. If using a shallower pot, you may have to flip the chickens half way through cooking.

Rest the cooked chicken wings on a wire wire rack to let excess oil drain off. If for you happen to notice your chicken wings are undercooked because your oil was too hot and they browned too quickly, fear not. Just place your fried wings in a preheated over at 375 degrees and bake for 10 minutes until cooked through.

Prepare your garlic parmesan coating by adding garlic powder, black pepper, salt and minced garlic to melted butter. Mix in chopped parsley.

Place fried wings in a bowl and coat and buttery garlic mixture and sprinkle grated parmesan over your wings and toss gently to coat (make sure not to be too aggressive or chicken coating may fall off).

Enjoy!