Lightly spicy, deeply delicious wings from Tennessee.
In a bowl, combine the cayenne, garlic powder, black pepper, salt, paprika, minced onion, and brown sugar. Divide into three.
Coat the chicken wings in one of the three dry ingredient mixes. Pour the buttermilk in and mix well. Refrigerate for at least 4 hours. Take out and pat dry.
In another bowl, combine 1 cup flour with another third of the dry mix.
Heat frying oil to 325 degrees Fahrenheit and fry the coated chicken wings for 8-10 minutes.
Melt the lard over medium heat in a pan and mix in the last of the third of the dry mix. Pour over the fried chicken wings.