Use paper towels to pat the wings completely dry. Moisture is the enemy of crispy skin. Make sure there is no water left. This helps them get golden brown in the oil.

Put the wings in a large bowl. Toss them with a little oil, salt, and pepper. This simple base helps the flavor stick. Ensure every wing is lightly coated with the seasoning.

Fill your pan with oil about 2 inches deep. Heat it to 190°C (375°F). Use a thermometer if you have one. The oil must be hot before adding chicken.

Carefully drop the wings into the hot oil. Do not crowd the pan. Fry them for about 10 to 12 minutes. They should look golden brown and very crunchy.

Use tongs to remove the wings from the pan. Place them on paper towels or a wire rack. This keeps the skin from getting soggy. Let them rest for two minutes.

In a medium bowl, whisk the hot sauce and butter. Add the honey for a sweet touch. This creates the classic signature glaze. It should look smooth and shiny.

Put the hot wings into the sauce bowl. Toss them quickly until they are fully covered. The heat from the wings helps the sauce soak in. Use a large spoon.

Plate your wings while they are still steaming. Add celery and blue cheese on the side. These are best eaten right away. Enjoy the perfect crunch and heat!