Defrost wings & soak them in buttermilk overnight.
Dredge wings in the flour then deep fry them in the oil. Make sure your oil is hot enough before frying, at least 325°F.
In a saucepan, melt the butter & add the garlic, dry mustard, & Worcestershire. Heat until the garlic starts to cook slightly, then add the hot sauce & bring to a boil.
Once the sauce boils for a minute or so you can turn it off; it’s done.
When all the wings are done, toss them in the sauce & serve with Ranch or Bleu Cheese dressing & some celery & enjoy.
Chef’s Note: Most people use Franks, I do not. The salt content is too high, there are other brands out there that are less salty, like Texas Pete’s, & are just as good. Look at the label: if the sodium RDA is less than 10% (which is what Frank’s is) then try it. If you do use Franks, be sure to use unsalted butter to cut the saltiness down.