Combine buttermilk, hot sauce and bay leaves to a large bowl and stir. Add in at least 1 tablespoon of Creole and Italian seasoning and stir until well combined.
Add in chicken wings and stir until fully coated. Cover and place in the refrigerator for an hour or overnight.
Prepare dry batter by combining rice flour, and cornstarch in a large bowl. Stir in ground mustard, ginger, paprika, Chinese 5 spice, and 2 tablespoons of Creole seasoning and Italian seasoning.
Remove chicken from the refrigerator and allow to get to room temperature.
Add cooking oil to a heavy-bottomed pot or deep fryer. Heat oil to 300F.
Remove a chicken wing at a time from the buttermilk marinade and coat toss into the dry batter. Coat each wing fully, pressing the flour onto the chicken to ensure it sticks. Repeat until all chicken wings are coated. Preheat the oven to 200F and place chicken in oven on an oven safe baking sheet to remain warm while you cook the remaining chicken.
In batches, fry chicken wings for 10-12 min until fully cooked and golden brown. Once all chickens are cooked, raise heat to 350F and fry them in batches again for another 3-5 minutes.
Make the honey-garlic sauce by melting the butter in a skillet over medium heat.
Stir in minced garlic and allow to cook for 3 minutes or until fragrant.
Pour in honey, soy sauce, and stir. Stir in paprika, chili flakes, and Creole seasoning.
Coat each chicken wing in the honey-garlic sauce using a basting brush. Enjoy!