Break each wing down into its 3 pieces and discard the wing tips (keep only the drumette and wing). Place the wings in a large bowl, sprinkle with 1 tablespoon of the salt and pour in 2 cups of the buttermilk, completely submerging the chicken. Cover and chill at least 1 hour.
Combine the flour, paprika, cayenne, garlic powder, dried mustard, onion powder, oregano, black pepper and remaining 1 teaspoon salt in a large resealable bag and shake to mix well. Remove the chicken from the buttermilk, shaking off any excess. Combine the eggs with the remaining 1 tablespoon buttermilk in a bowl. Dip each chicken wing into the egg mixture, and then into the flour mixture. Refrigerate the wings 30 minutes.
Heat the oil to 175°C in a large pot. Fry the wings a few at a time (be careful not to crowd the pot or the temperature of the oil will fall too quickly) until deep golden brown, about 6 minutes. Transfer to a paper-towel-lined baking sheet to remove excess oil. Serve immediately with the Tsaketa Hot Sauce.