1️⃣ Marinate the Chicken:

• In a large bowl, pour the buttermilk over the chicken wings. Cover and refrigerate for at least 1 hour or overnight for best results.

2️⃣ Prepare the Coating:

• In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper.

3️⃣ Coat the Wings:

• Remove the wings from the buttermilk and allow excess to drip off. Dredge each wing in the flour mixture, pressing lightly to adhere.

4️⃣ Heat Oil:

• In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). There should be enough oil to submerge the wings.

5️⃣ Fry the Wings:

• Fry the wings in batches, making sure not to overcrowd the pan. Cook for 8-10 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

6️⃣ Make the Ranch Dip:

• While the wings are frying, in a medium bowl, combine the sour cream, mayonnaise, ranch seasoning mix, chopped chives, and lemon juice. Stir until smooth and well combined.

7️⃣ Serve:

• Arrange the crispy wings on a serving platter and serve with the cool ranch dip on the side.