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Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels.

Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown.

Preheat oven to 400°f. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer. Bake wings until cooked through and skin is crispy, 4550 minutes.

Heat oven to 400 degrees f. Set a wire rack inside a large rimmed baking sheet. Season wings with salt. Spread out in one layer on wire rack. Bake until cooked through and crispy, 35 to 45 minutes.

Cover the baking dish with plastic wrap, and marinate in the refrigerator for at least 2 hours. Preheat an oven to 375 degrees f (190 degrees c). Remove the plastic wrap from the baking dish. Bake in the preheated oven until the chicken wings are no longer pink in the center, about 1 hour, basting occasionally.