Pat the chicken wings dry thoroughly with paper towels to remove excess moisture, which helps achieve crispy skin during frying.
In a large mixing bowl, combine the flour, salt, and black pepper. Toss the wings in this mixture until evenly coated; this creates a flavorful, crispy exterior.
Heat the oil in your deep fryer or heavy-bottomed pot over medium-high heat until it reaches about 375°F (190°C). Carefully lower the wings into the hot oil, working in batches if necessary to avoid overcrowding.
Fry the wings for about 8-10 minutes, turning occasionally with tongs, until they’re golden brown and crispy. The sizzling sound will mellow as they cook and the aroma of fried chicken will fill your kitchen.
Use tongs to remove the wings from the oil, and set them on a paper towel-lined plate to drain any excess oil.
In a small saucepan, melt the butter over low heat, then whisk in the hot sauce, white vinegar, and garlic powder until smooth and well combined. Bring to a gentle simmer for 1-2 minutes, then remove from heat.
Place the crispy wings in a large mixing bowl, pour the spicy sauce over them, and toss gently to coat each piece evenly with the fiery, sticky sauce.
Slice the celery sticks into sticks and serve them alongside the sauced wings for a refreshing crunch and cooling contrast.
Arrange the coated wings on a platter, sprinkle with additional salt and pepper if desired, and serve immediately for maximum crunch and flavor.
