Prep the Wings: Pat the chicken wings dry with paper towels. In a large bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
Coat the Wings: Dip the wings in buttermilk, then dredge them in the flour mixture, ensuring they are evenly coated.
Heat the Oil: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry the Wings: Fry the wings in batches until golden brown and crispy, about 8-10 minutes per batch. Use a slotted spoon to transfer the wings to a paper towel-lined plate to drain.
Make the Sauce: In a bowl, mix together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and minced garlic.
Toss the Wings: Toss the crispy wings in the Bang Bang sauce until evenly coated.
Serve: Serve the wings immediately, garnished with extra sauce if desired.
Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4