Combine flour, salt, cayenne pepper and paprika in bowl.
Coat chicken pieces in dry mixture. Reserve leftover mixture.
Refrigerate coated chicken about 1 hour. (Chicken will absorb flour and become sticky.)
Coat chicken again in leftover flour mixture.
In a saucepan, heat butter, hot sauce, pepper and garlic powder until butter melts, then keep warm.
Deep fry chicken in batches of about 10 pieces (bigger batches will require a large outdoor fryer) in 375° oil for 7-10 min.
Drain chicken briefly on paper towels.
Immediately place chicken in Tupperware bowl. Pour half the hot sauce mixture over chicken (first 10 pieces). Cover and toss to coat. Remove from bowl and keep warm.
Repeat with remaining batch(es) of chicken.
Wings can be frozen and reheated in 400 degree oven for 10 min.
Best served hot with Ranch or Blue Cheese dressing and celery sticks.
(For extra hot wings, replace some of the hot sauce with Habanero pepper sauce.)