Jeri's Fiery Buffalo Wings

Ingredients List

• 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 Wing Sauce:

• ½ cup butter

• 1 clove garlic, minced

• ½ cup hot pepper sauce, or to taste

Instructions

1. In a large bowl, toss the chicken wings with apple cider vinegar, garlic salt, paprika, red pepper flakes, onion salt, and black pepper until evenly coated. Cover with plastic wrap and refrigerate to marinate for 1 to 4 hours.

2. Sprinkle flour over the marinated chicken wings and toss to coat. Discard any leftover marinade.

3. Preheat the oven to 425°F (220°C).

4. Heat shortening in a large skillet over medium-high heat. Fry the chicken wings until golden and crispy, about 5 to 7 minutes per side. Once fried, transfer the wings to a baking sheet.

5. Transfer the chicken to the preheated oven and bake for about 20 minutes, or until the chicken is no longer pink at the bone and the juices run clear. Remove the wings and drain on a paper towel-lined plate.

6. For the sauce: Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant and translucent, about 2 minutes. Stir in the hot sauce and reduce the heat to low. Let simmer for 5 minutes. Transfer the sauce to a large bowl.

7. In batches, add the fried chicken wings to the sauce and toss to coat. Drizzle any remaining sauce over the wings before serving.

Editor's Note:

The nutritional value of shortening used for frying is based on a retention estimate of 10% after cooking. The actual amount will vary depending on the frying time, temperature, ingredient density, and the specific type of oil used.

The nutritional data for this recipe includes the full amount of the marinade ingredients. The actual amount of marinade consumed may vary.

Nutritional Information (per serving)