Clean and dry chicken. In a large bowl combine onion powder, salt, pepper, sriracha seasoning, and oil. Mix well to combine. Add chicken and toss to coat. Allow to marinate, refrigerated, 1 hour or overnight.
Preheat fryer to 350°F. Add cornstarch to marinade and mix well to coat. Fry wings until crisp and an internal temperature of 165°F has been recorded, about 10 to 12 minutes. Serve with Jalapeño Avocado Ranch and celery sticks. Dust with more sriracha seasoning as desired.