In a large bowl, combine the chicken wings, buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Cover and refrigerate for at least 2 hours or overnight.

Heat vegetable oil in a deep skillet to 350°F. In another bowl, mix the flour with salt and pepper.

Remove the wings from the buttermilk, letting the excess drip off, then dredge them in the seasoned flour.

Carefully add the wings to the hot oil and fry until golden brown and crispy, about 8-10 minutes. Use a slotted spoon to remove and set on paper towels to drain.

Preheat your oven to 375°F. Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.

In a bowl, combine the ricotta cheese, egg, Italian seasoning, salt, and pepper. Mix until well-blended.

In a baking dish, spread a layer of marinara sauce at the bottom. Place three lasagna noodles over the sauce, followed by half of the ricotta mixture, mozzarella, and more sauce. Repeat the layers and finish with a final layer of noodles, marinara, and mozzarella, topped with grated Parmesan cheese.

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden.