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Wash and dry chicken wings. Sprinkle chicken with seasoning salt. Set aside.
In a bowl, add flour, cayenne pepper, paprika, and ½ teaspoon of seasoning salt. Mix well to combine.
Place chicken in a large ziplock bag and pour in the flour mixture. Shake the bag well to coat the chicken.
Place coated chicken on a plate and cover with Saran wrap. Refrigerate for 60-90 minutes.
Heat oil in a deep fryer to 375°F. Use enough oil to completely cover the chicken.
Fry the chicken for about 10-15 minutes or until golden brown. You may need to do this in two batches.
While the chicken is frying, make the sauce. In a saucepan melt butter over medium heat. Reduce heat to low and add hot sauce, black pepper, garlic juice, celery flakes, dried parsley, and cajun seasoning. Stir well to combine all ingredients.
When all wings are done, let them drain on paper towels. Place them in a nonporous dish and pour on the hot sauce. Stir the wings around to absorb the sauce. Sprinkle with more dried parsley if desired.
Serve hot along with bleu cheese or ranch dipping sauce and celery sticks.