1/2 cup plain flour
1 tsp paprika
1 tsp cayenne pepper
1 tsp salt

100g butter
3 tbs white vinegar
1/2 cup Louisiana hot sauce or Tabasco sauce
2 tsp pepper, Ground
2 tsp garlic powder

2kg chicken wings (cut wing tips off and cut in half)
vegetable oil for frying

Combine the flour, paprika, cayenne pepper, and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them.
Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly.
Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)
Heat oil in a deep fryer to 190 degrees Celsius.
You want just enough oil to cover the wings entirely -- an inch or so deep at least. Combine the butter, vinegar, hot sauce, ground pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.
Put all the wings into the hot oil and fry them for 7 minutes or until some parts of the wings begin to turn dark brown.
Remove the wings from the oil to a paper towel to drain.
But don't let them sit too long, because you want to serve the wings hot. Dip the wings in hot sauce, coating all the wings evenly and set aside.
Serve with blue cheese dressing and celery sticks on the side