Pat the chicken wings dry with paper towels to remove excess moisture; this helps achieve a crispy skin during frying.
Heat the oil in a deep fryer or large heavy-bottomed pot to about 350°F, ensuring enough oil to fully submerge the wings.
Carefully add the wings into the hot oil in batches, avoiding overcrowding, and fry for about 10-12 minutes until golden brown and crispy, listening for the sizzle and watching for bubbling.
Use tongs or a slotted spoon to transfer the cooked wings onto a paper towel-lined plate to drain excess oil.
In a bowl, whisk together the hot sauce, melted butter, vinegar, garlic powder, and a pinch of salt to create the spicy sauce.
Once the wings are cool enough to handle, toss them in the sauce until evenly coated, ensuring each piece is sticky and well-dressed.
Arrange the crispy wings on a serving platter alongside celery sticks and a small bowl of blue cheese dressing for dipping.
Serve immediately to enjoy the crackly skin and juicy interior, with the sticky, spicy coating adding bold flavor to each bite.
