Place eggs in a pot of salted water. Bring the water to a boil, & let eggs cook in boiling water until they are hard boiled, approximately 10-15 minutes. Drain eggs & let cool.
Once cool, remove the shell, cut the eggs in half lengthwise & scoop out the yolks.
Place the yolks in a medium-size bowl & mash them. Blend in vinegar, mayonnaise, mustard, salt & pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
Carefully put the egg yolk mixture back into the egg whites, but do not pack them. There will be enough mixture so the whites are overfilled.
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.