Jeri’s Spicy Buffalo Wings

Ingredients

• 2 pounds chicken wings
• 3 tablespoons apple cider vinegar
• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon onion salt
• 1/2 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 1 cup shortening
• 1/2 cup butter
• 1 clove garlic, minced
• 1/2 cup hot pepper sauce, or to taste

Directions

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 bowl with plastic wrap.

Marinate chicken in refrigerator 1 to 4 hours.

Scatter flour over the chicken wings; toss to coat. Discard any remaining marinade.

Preheat oven to 425 degrees F (220 degrees C).

Heat shortening in a large skillet over medium-high heat; fry chicken in hot shortening until golden, 5 to 7 minutes per side.

Arrange fried chicken pieces onto a baking sheet.

Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes; remove chicken to a platter lined with paper towels to drain.

Melt butter in a large skillet over medium heat. Cook garlic in melted butter until translucent, about 2 minutes.

Stir hot sauce into the butter and garlic mixture; reduce heat to low and simmer sauce 5 minutes. Transfer sauce to a large bowl.

Move drained chicken in batches to the bowl with the sauce and turn to coat. Drizzle any remaining sauce over wings to serve.