Put chicken pieces in large bowl, and add garlic salt, onion salt, black pepper, red pepper, paprika and vinegar. Cover with lid or plastic wrap and toss to coat. Refridgerate for at least 1 hour but not more than 4.
Add flour to bowl and toss to coat. Pre-heat oven to 425F Heat shortening in frying pan and fry chicken pieces on both sides until golden. Arrange on baking sheet and bake until juices run clear (20 minutes for wings, 30-45 for larger pieces)
While chicken is baking, mince 1 clove garlic. Melt butter in large skillet over medium heat. Add garlic to butter, and sweat garlic until it starts to look transparent. Add hot pepper sauce and simmer for 5 minutes over med-low heat. Remove from heat.
Remove chicken pieces from baking sheet and drain on paper towels. Place chicken in sauce and turn to coat. Pour excess sauce over wings or reserve for dipping. Serve with ranch or blue cheese dressing.