Step 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.
Step 2
Marinate chicken in refrigerator 1 to 4 hours.
Step 3
Scatter flour over the chicken wings; toss to coat. Discard any remaining marinade.
Step 4
Preheat oven to 425 degrees F (220 degrees C).
Step 5
Heat shortening in a large skillet over medium-high heat; fry chicken in hot shortening until golden 5 to 7 minutes per side.
Step 6
Arrange fried chicken pieces onto a baking sheet.
Step 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.
Step 8
Melt butter in a large skillet over medium heat. Cook garlic in melted butter until translucent about 2 minutes.
Step 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.
Step 9
Move drained chicken in batches to the bowl with the sauce and turn to coat. Drizzle any remaining sauce over wings to serve.