In a large bowl, combine the all-purpose flour, ground paprika, cayenne pepper, and salt. Mix thoroughly to ensure even distribution of the spices.

Place the chicken wings into the flour mixture and toss until evenly coated. Arrange the coated wings in a single layer within a 9x13-inch glass baking dish. Cover and refrigerate for 1 to 1 ½ hours. This resting period allows the coating to adhere properly, enhancing crispiness during frying.

Pour approximately 1 inch of vegetable oil into a deep, heavy skillet. Heat the oil to 375°F (190°C). The oil should be sufficiently hot to thoroughly fry the wings, but not so hot that it burns them prematurely.

In a small saucepan over low heat, combine the melted butter, hot sauce, ground black pepper, and garlic powder. Stir continuously until the butter is fully melted and the mixture is smooth and well-blended. Remove from heat and reserve for serving.

Fry the coated wings in the preheated oil for approximately 10 to 15 minutes, or until they turn golden brown and reach the desired level of crispiness. Maintain consistent oil temperature throughout the frying process for optimal results.

Remove the fried wings from the skillet and allow them to drain on paper towels or a wire rack to eliminate excess oil. Transfer the wings to a serving platter and either drizzle the prepared hot sauce over them or place them in a bowl and toss until evenly coated.