Preheat your oven to 400°F (200°C) if baking, or prepare your frying setup with oil heated to 350°F (175°C).
Pat the chicken wings dry thoroughly with paper towels to remove excess moisture, which helps achieve that crisp exterior.
In a large mixing bowl, combine the flour, paprika, salt, and black pepper. Mix well to evenly distribute the seasonings.
Toss the wings in the seasoned flour mixture, ensuring each piece is coated evenly. Shake off any excess flour.
If baking, arrange the coated wings on a baking sheet lined with parchment paper or a wire rack. For frying, carefully add them into the hot oil, working in batches if needed.
Cook the wings until golden brown and crispy—about 15 minutes in the oven or 8-10 minutes in hot oil, turning occasionally for even browning.
Meanwhile, prepare the spicy sauce by melting the butter in a small saucepan over low heat. Once melted, stir in the hot sauce, vinegar, and garlic powder, mixing until smooth and heated through.
Transfer the cooked wings to a large bowl and pour the hot sauce mixture over them. Toss gently to coat each wing evenly, tasting and adjusting the salt if needed.
Serve the wings hot, with a crackly crust and juicy interior, drizzled with extra sauce if desired, and enjoy that satisfying crunch with every bite.
