Combine onion, garlic, hot sauce, salt, and black pepper in a large bowl. Add buttermilk and stir to dissolve. Remove wing tips, if desired. Add wings and toss until well coated. Cover and chill for at least 2 hours.

Whisk together flour, salt, paprika, garlic powder, onion powder, lemon zest, black pepper, oregano, cayenne, baking powder, sage, and dry mustard.

Drain excess buttermilk from wings. Dredge wings in flour and transfer to a wire rack.

Let wings sit for 10 to 15 minutes.

Heat peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Drop wings in oil, 4 or 5 at a time. Fry until golden, crisp, and no longer pink inside, about 5 minutes. Transfer wings to paper towels. Season with salt while still hot. Continue with remaining wings.