Ultra Crispy Buffalo Wings (VIDEO)

Pat the wings dry with a paper towel and transfer them to a wire rimmed baking sheet. Season with kosher salt and place in the fridge for a minimum of 2 hours (or up to 24 hours), or until the salt is no longer visible on the surface of the chicken wings.

In a large bowl, make the Dry Batter by adding the flour, garlic powder, onion powder, smoked paprika, and black pepper. Whisk the flour and seasonings until combined.

Add the chicken wings to the Dry Batter and mix them in the bowl until lightly coated. Shake off any excess batter.

Heat the neutral oil in a large dutch oven or heavy bottomed pot over medium high heat until the oil reaches 350F. Add the wings and fry for 8-11 minutes or until the wings float and the skin is crispy. Remove from the oil and drain on a paper towel.

In a medium pot, add the hot sauce, Worcestershire sauce, garlic powder, celery seed, and cayenne pepper and mix to combine. Heat over medium heat until steaming and the sauce just begins to bubble, then add the vinegar and mix. Turn off the heat, then add the butter and mix until the butter has melted and the sauce is glossy. Add the wings to a large bowl with the sauce and toss until coated.