Pat the chicken wings dry with paper towels to remove excess moisture, which helps achieve a crispier skin when frying.
Heat a few inches of oil in a heavy pot or deep fryer to 375°F. Use a thermometer to monitor the temperature for consistent frying.
Carefully add the wings to the hot oil, making sure not to overcrowd the pot. Fry in batches if needed, and cook for about 8-10 minutes, until they turn golden brown and crispy, with crackling sounds as the skin crisps up.
Use tongs or a slotted spoon to remove the wings from the oil, then drain on a plate lined with paper towels to absorb excess oil.
While the wings are still hot, transfer them to a large mixing bowl. Pour in the hot sauce, melted butter, apple cider vinegar, garlic powder, and paprika.
Toss the wings vigorously in the sauce until they are evenly coated, allowing the sauce to caramelize slightly and cling to the crispy skin.
Slice celery sticks on the side for a crunchy, cooling contrast to the spicy wings.
Serve the wings immediately with celery sticks on the side for a perfect crispy, spicy, and tangy snack or main dish.
