In a large skillet, heat the Crisco over medium-high heat.

Brown the chicken wings in the hot Crisco, working in batches if necessary.

Remove the wings as they brown and set them aside.

Drain excess drippings from the skillet.

In the same skillet, add the vinegar, dark brown sugar, pineapple juice, catsup, soy sauce, mustard, and salt (if using).

Bring the mixture to a boil, stirring occasionally.

Reduce the heat and simmer the sauce gently for about 5 minutes.

Add the browned chicken wings to the skillet, ensuring they are coated in the sauce.

Cover the skillet and continue to simmer for 15 minutes.

Uncover the skillet and turn the wings, then cook them for an additional 15 minutes, allowing the sauce to thicken and the wings to cook through.

Serve hot with rice.