Place the chicken wings into a plastic container and cover with buttermilk along with 1 teaspoon of the paprika and 1 teaspoon garlic powder. Cover and refrigerate for 12 to 24 hours.

Heat ⅓-inch of oil in a large dutch oven to 325 degrees F.

Drain chicken in a colander. Combine the salt, remaining paprika, remaining garlic powder, cayenne pepper and thyme leaves with the flour. Liberally dredge the chicken with this mixture and shake off any excess.

Place chicken wings into the pan, a few at a time. The oil should cover about ½ of the chicken wing. Using a pair of tongs, carefully flip the wings and continue to fry until fully cooked and golden brown on all sides, about 15 minutes.

Drain chicken on a rack over a sheet pan and serve with hot sauce and ranch dressing or blue cheese dip