Pat the chicken wings dry with a paper towel.

In a mixing bowl, combine buttermilk with a pinch of salt and pepper, then immerse the wings in this mixture, allowing them to marinate for at least 30 minutes.

In another bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper.

After marinating, coat each wing in the flour mixture.

Heat vegetable oil in a large skillet over medium heat. Fry the wings in batches for about 8-10 minutes per side until golden brown and crispy.

Remove wings and let them rest on a paper towel to absorb excess oil.

In the same skillet, add heavy cream and chicken broth, stirring to combine. Add hot sauce if desired and let it simmer until thickened, about 5-7 minutes.

Return the fried wings to the skillet and toss them in the creamy sauce until fully coated. Warm everything together for an additional couple of minutes.

Garnish the wings with freshly chopped parsley and serve hot.