Pat the chicken wings dry with paper towels and set the wings aside.

Stir half of the flour (1 cup) with the cayenne, garlic powder and salt in a bowl.

In another bowl, mix the remaining flour (1 cup), buttermilk and hot sauce.

Be sure to mix it well so that there are no lumps in the batter. The batter should drip slowly from the spoon, if it's too runny, stir in a little more flour.

Coat the chicken wings in the flour mixture, then in the buttermilk batter. Repeat with all the wings.

Heat 2-3 inches of oil to 375°F (190°C) in a deep pot or fryer.

Cook the chicken wings in batches. Use tongs or a metal slotted spoon to carefully place the wings into the hot oil. Fry for 5 minutes, then use the tongs to turn each wing over and fry for a further 5 minutes, or until golden brown and cooked through.

When done, the meat should register 165°F in the thickest part using a digital thermometer.

Remove each cooked wing and drain on a plate lined with paper towels to absorb excess oil.