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Ingredients

How to make it

  • 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 bowl with plastic wrap.
  • 2. Marinate chicken in refrigerator 1 to 4 hours.
  • 3. Scatter flour over the chicken wings; toss to coat. Discard any remaining marinade.
  • 4. Preheat oven to 425 degrees F (220 degrees C).
  • 5. Heat shortening in a large skillet over medium-high heat; fry chicken in hot shortening until golden, 5 to 7 minutes per side.
  • 6. Arrange fried chicken pieces onto a baking sheet.
  • 7. 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.
  • 8. Melt butter in a large skillet over medium heat. Cook garlic in melted butter until translucent, about 2 minutes.
  • 9. Stir hot sauce into the butter and garlic mixture; reduce heat to low and simmer sauce 5 minutes. Transfer sauce to a large bowl.
  • 10. Move drained chicken in batches to the bowl with the sauce and turn to coat. Drizzle any remaining sauce over wings to serve.
  • Note: I skipped the flying step, and just put them straight into the oven.

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