Pat dry chicken wings, then cover with salt and black pepper on both sides.
Place the rice flour in a bowl and, working in batches, coat the chicken wings, shaking off the excess flour. Use a tong to add the chicken to the hot oil gently. Deep fry in batches, being careful not to crowd the pan. Flip occasionally as needed, until crunchy, brown, and cooked through, 7-8 minutes. Let drain on a rack or paper towels.
Puree the sauce, except shortening, in a food processor, then combine with the melted shortening.
Coat the chicken wings in sauces and add carrot sticks and celery sticks.
