Add cleaned chicken wings to a bowl. Season with onion powder, garlic powder, Sazon, black pepper, and smoked paprika. Rub the seasoning into the chicken. Then pour in hot sauce and buttermilk. Mix once more. Allow the chicken to marinate for at least 1 hour. Overnight is best.
In a large ziploc bag add flour, cornstarch, onion powder, garlic powder, black pepper, Goya all purpose seasoning, Tony's, smoked paprika and cayenne pepper, if desired. Shake until combined. You should be able to see the seasoning in the flour. If not, add more seasoning.
When you're ready to fry, heat the oil to 350 degrees. If you don't have a thermometer, I heat the oil over medium heat after about 5 minutes, toss in some flour. If the oil sizzles, the oil is ready.
Add a few drops of buttermilk to the dry batter. (this will give those crispy bits on the outside of the chicken. Then add chicken wings to the flour in batches. Press the flour into the wings then shake off the excess.
Let the chicken rest on a wired rack for 10 minutes before frying. Fry in batches to prevent overcrowding. Cook the chicken for 7-8 minutes. Chicken is done when golden brown and the internal temperature reaches 165°F.
Between each batch, let the oil return to its proper temperature, ideally between 350°F and 365°F, for the best results.
Use a spider spoon to transfer wings to a wired rack. Allow to cool for about 5 minutes before serving,
