In a sealable container (large ziplock bag, tupperware, covered dish) marinate wing segments with enough buttermilk to cover and let stand overnight. This step is optional.
In a large bowl or ziplock bag, combine flour, salt, paprika, and cayenne pepper and mix.
Take a few chicken segments at a time and shake off excess buttermilk. Coat entirely in the flour mixture and set in a sperate container. Repeat with remaining wing segments. Refrigerate coated wings for 1 hour.
In a 2-quart saucepan, heat butter and hot sauce just until butter melts. Add black pepper, garlic powder and stir with a whisk to combine. Turn heat to low and keep warm on stove top.
Deep-fry chicken, 8 - 10 pieces at a time, in 375°F oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.
Drain chicken on a wire cooling rack or paper towels for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
Repeat with remaining chicken.
For the dip, take at least ½ cup of yogurt and add the blue cheese and cinnamon sugar to your preference.