1. Rinse the chicken wings under cold running water and blot them dry with paper towels. Cut the tips off the wings and discard them. Cut each wing into 2 pieces through the joint. Place the wings in a large nonreactive bowl or resealable plastic bag and add the beer. Let the wings marinate for 12 to 24 hours; the longer the wings marinate, the more pronounced the beer flavor will be.
2. Place the salt, pepper, paprika, chili powder, and celery seed in a small bowl and whisk to mix. Set the rub aside.
3. Drain the wings in a colander and blot them dry with paper towels, then place them in a large mixing bowl. Add the rub and toss to coat the wings evenly. Add the olive oil and toss well to mix.
4. Cook the wings,. You can cook them on the grill, in the oven, or deep fry. I cook them in the oven for about 20 minutes at 425.
5. Transfer the wings to a clean shallow serving bowl. Pour the butter, Sriracha, and hot sauce over them and stir to mix. Sprinkle the cilantro over the wings, if desired, and serve at once. You'll need to provide plenty of napkins.