Wings marinated in hot sauce and buttermilk, fried, then tossed in a spicy Cajun BBQ reduction.
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In a large bowl, whisk together the buttermilk and hot sauce. Submerge the chicken wings in the mixture and refrigerate for at least 2 hours.
In a separate shallow dish, combine the flour with 2 tablespoons of the Cajun seasoning and the garlic powder.
Remove wings from the marinade, letting excess drip off, then dredge thoroughly in the seasoned flour. Let the coated wings rest on a wire rack for 15 minutes to set the breading.
Heat the peanut oil in a heavy-bottomed pot or deep fryer to 375°F (190°C).
While the oil heats, prepare the reduction by simmering the BBQ sauce, butter, honey, Worcestershire sauce, and the remaining tablespoon of Cajun seasoning in a small saucepan over low heat for 10 minutes.
Fry the wings in batches for 8-10 minutes until golden brown and the internal temperature reaches 165°F (74°C).
Drain the fried wings briefly on paper towels, then immediately transfer them to a large metal bowl.
Pour the warm Cajun BBQ reduction over the wings and toss vigorously until every wing is evenly glazed.
