Cut the tips off the whole chicken wings and discard (or reserve for homemade chicken stock).

Separate the remaining wings at the joint into two parts (drumettes and flats) to yield 48 pieces total.

Place the wing pieces onto a large baking sheet and season them evenly with the dried minced onion, dried minced garlic, coarse black pepper, and kosher salt.

In a large, deep skillet, melt the unsalted butter over low heat.

Stir the hot pepper sauce, white vinegar, and fresh minced garlic into the melted butter.

Keep the sauce gently warming over low heat while you fry the wings, ensuring the garlic softens and releases its oils without browning or burning.

Heat the canola oil in a heavy-bottomed skillet or Dutch oven over medium-high heat. (A mesh splatter guard is highly recommended).

Carefully lower the seasoned wings into the hot oil, working in batches to avoid overcrowding the pan.

Fry the wings, turning once, until they develop a deep, golden-brown crust.

Use a slotted spoon to transfer the fried wings to a wire rack set over paper toweling to drain excess oil.

Once all the batches are fried and drained, carefully transfer the hot wings directly into the deep skillet containing the simmering garlic-butter sauce.

Toss the wings to coat them completely in the emulsion.

Cover the skillet tightly with a lid and continue to simmer over low heat for 10 minutes, allowing the wings to cook through entirely and absorb the rich flavors.

Serve the hot wings immediately on a large platter alongside crisp celery sticks and premium blue cheese dressing for dipping.