Preheat the oven to 350°F.

In a medium bowl, combine the flour, seasoned salt, cayenne pepper, and ground black pepper. Mix well.

In a deep fryer or heavy-bottomed pot, heat the oil to 350°F.

Cut the wings at each joint into drums, wingettes, and wing tips. Discard the wing tips. Dredge the drums and wingettes in the seasoned flour.

Working in batches of 5 or 6 wings at a time (depending on the size of your pot), fry the wings in the hot oil until they just begin to brown, about 5 to 7 minutes. Stir the wings once halfway through the frying process to ensure even cooking. Drain on a wire rack over a baking sheet.

Bake the wings in the preheated oven until cooked through, about 15 minutes.

To make the garlic Buffalo sauce, combine the Frank’s RedHot Sauce, butter, white vinegar, Worcestershire sauce, garlic powder, and cayenne pepper in a small pot over medium-low heat. When the butter melts, whisk to combine.

Place the wings in a large bowl and drizzle with the sauce. Toss the wings with the sauce until fully coated. Serve immediately with celery stalks and plenty of blue cheese dressing.