Start by patting the chicken wings dry with paper towels. Place the wings in the refrigerator for at least 30 minutes to chill.
In a large pot or deep fryer, pour enough canola or vegetable oil to submerge the wings completely. Heat the oil to 375°F (190°C).
Carefully add the chicken wings in batches to the hot oil. Fry the wings for about 8-10 minutes, or until they are crispy and golden.
In a small saucepan, melt 2 tablespoons of salted butter over low heat. Stir in 2 tablespoons of Frank's Red Hot Wings Sauce until well combined.
In a large mixing bowl, combine the fried wings with the buffalo sauce. Toss them gently to ensure each wing is thoroughly coated.
Transfer the buffalo wings to a serving platter and pair them with crunchy celery sticks and creamy blue cheese dressing if desired.
