Prep Time::20 mins
Cook Time::40 mins
Additional Time:: 1 hr
Total Time:: 2 hrs
Servings::8
Ingredients
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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
Buffalo Hot Sauce:
½ cup butter
1 clove garlic, minced
½ 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 the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours.
Scatter flour over chicken wings; toss to coat. Discard any remaining marinade.
Preheat the 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. Transfer fried chicken to a baking sheet.
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.
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.
Working in batches, add chicken to sauce in the bowl and turn to coat. Drizzle any remaining sauce over wings to serve.
Editor's Notes:
We have determined the nutritional value of shortening for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.