Crispy Crumbed Fried Chicken Wings

Begin with rinsing the chicken wings and patting them dry. This will make the coatings adhere better and result in a perfectly crumbed chicken wing.

In a large bowl, combine the flour, salt, black pepper, paprika, and cayenne pepper. It is vital to blend these components well to assure an even seasoning distribution on the chicken wings.

In a separate bowl, whisk together the eggs and milk. This mixture will serve as the intermediary layer between the flour and breadcrumb coating.

Coat each chicken wing first in the flour mixture. Shake off any excess flour before carefully dipping it in the egg mixture. From my own experience, I've found that using one hand for the flour and the other for the egg helps keep things less messy.

Now roll the wing in breadcrumbs until well covered, press them slightly so they adhere better. The breadcrumbs are your outermost coating, make sure to press them onto the wing to ensure that crunchy outer layer.

Once all wings are coated, place them in a refrigerator for 15-20 minutes to let the coating set. This step is essential as it helps the coating stick to the chicken, and prevents it from falling off while cooking.

Heat oil in a deep fryer or large pan to 375F (190C). Fry the wings for around 10 minutes until golden brown, remember not to crowd your pan as this lowers the temperature of the oil and can result in soggier wings.

Once the wings have reached a lovely golden brown shade and are crispy to touch, remove them from the oil and let them drain on kitchen paper. This will absorb the excess oil and make your wings even crispier.