In bowl, combine oat flour, cayenne, paprika, salt and a generous pinch of black pepper. Whisk to combine.
Place chicken wings in a large zip-top freezer bag. Add seasoned oat flour, seal bag and shake to coat each wing completely. Refrigerate for one hour. (There will be some flour left in the bag.)
Remove bag of wings from refrigerator and shake again. Remove wings from bag, tapping off excess flour. Discard any flour left in bag.
Heat oil to 375° F (190° C) in deep fryer, according to manufacturer’s instructions.
Fry wings in batches for 8-10 minutes, or until cooked through and crisp. Drain on paper towels and keep warm while you fry remaining batches.
Transfer wings to a large bowl and toss with warm sauce.
Serve immediately with Bleu Cheese Dip and celery sticks.