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1
Set up an immersion circulator and preheat the water bath to either 160u00b0F (71u00b0C) if you want fall-off-the-bone wings or 165u00b0F (74u00b0C) if you want juicy and tender wings that still retain some springiness.
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2
Meanwhile, season wings all over with salt. Place wings in zipper-lock bags (you may need multiple bags to easily hold all the wings). Alternatively, slide wings into vacuum bags and seal according to vacuum-sealer manufacturer's instructions. If using zipper-lock bags, seal using the
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3
. Add bagged wings to immersion circulator and cook for 2 hours if cooking at 160u00b0F or 1 hour if cooking at 165u00b0F.
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4
Arrange wire racks on rimmed baking sheets. Remove wings from bags and pat dry; discard juices. Arrange wings on wire racks and refrigerate, uncovered, for 8 hours or up to 2 days.
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5
When ready to serve, in a small saucepan, combine butter and Frank's and cook over medium-low heat, stirring occasionally, until butter is completely melted. Transfer to a large bowl.
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6
Meanwhile, in a wok or Dutch oven, heat oil to 400u00b0F (205u00b0C). Working in small batches, carefully add chicken and cook, stirring and flipping occasionally while adjusting heat to maintain a temperature of 375 to 400u00b0F (190 to 205u00b0C), until golden brown and crisp, about 3 minutes per batch. Using a spider or slotted spoon, transfer wings to paper towels to drain. When all the wings have been fried, transfer to bowl with sauce, toss to coat, and serve with blue cheese dressing and celery.
