Jeri s Spicy Buffalo Wings

2 pounds chicken wings

3 tablespoons apple cider vinegar

1 teaspoon garlic salt

1 teaspoon paprika

1 teaspoon crushed red pepper flakes

½ teaspoon onion salt

½ teaspoon ground black pepper

½ cup all-purpose flour

1 cup shortening

½ cup butter

1 clove garlic, minced

½ cup hot pepper sauce, or to taste

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.