Into a mixing bowl, add Chicken Wing (6), Hot Sauce (1/4 cup), Coarse Black Pepper (2 teaspoon), Paprika (2 teaspoon), Kosher Salt (1 1/2 teaspoon), Dried Oregano (1 1/2 teaspoon), and Celery Seeds (1/2 teaspoon). Using your hands, mix well to coat. Set aside for 15 minutes.
Into a bowl, add All-Purpose Flour (1 1/2 cup). Roll each piece of chicken through the flour to coat. Place finished wings on a baking tray with a wire rack.
Roll the chicken back through the remaining hot sauce from the first bowl. Coat the chicken in flour once more.
In a pot, heat Canola Oil (3 cup). When hot, add the chicken wings. Fry over medium heat for 4-5 minutes without stirring.
Rotate the chicken pieces. Fry for another 8-12 minutes.
Shake off excess oil and transfer chicken to a wire rack. Let rest for 5 minutes before serving.