Ingredients

• 2 pounds chicken wings
• 3 tablespoons apple cider vinegar
• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 1 teaspoon crushed red pepper flakes
• 0.5 teaspoons onion salt
• 0.5 teaspoons ground black pepper
• 0.5 cups all-purpose flour
• 1 cup shortening

Instructions

1. 1 Toss chicken wings in a large bowl with apple cider vinegar, garlic salt, paprika, red pepper flakes, onion salt, and black pepper to coat; cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours.
2. 2 Scatter flour over chicken wings; toss to coat. Discard any remaining marinade.
3. 3 Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Heat shortening in a large skillet over medium-high heat; fry chicken in hot shortening until golden, 5 to 7 minutes per side. Transfer fried chicken to a baking sheet.
5. 5 Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes. Remove chicken to a paper towel-lined platter to drain.
6. 6 Make sauce: Melt butter in a large skillet over medium heat. Cook garlic in melted butter until translucent, about 2 minutes. Stir hot sauce into butter-garlic mixture; reduce heat to low and simmer for 5 minutes. Transfer sauce to a large bowl.
7. 7 Working in batches, add chicken to sauce in the bowl and turn to coat. Drizzle any remaining sauce over wings to serve.

Nutrition per serving