Place chicken wings in a 1 gallon plastic bag with buttermilk and garlic powder. Marinate for 2 hours (you can marinate overnight)
In a Dutch Oven, stock pot or deep fryer, heat oil to 350 degrees
In a mixing bowl, combine hot sauce, butter and honey.
Remove chicken from marinade, pat dry with paper towel and dredge in cornstarch. Fry 4-5 pieces at time until golden brown, drain on paper towel and toss in hot sauce mixture.
Place on plate and garnish with green onions.