Place chicken wings in a bowl and sprinkle seasoning over the top. Toss to coat. Cover and refrigerate for 30 minutes.
In a bowl whisk together eggs and milk.
In a shallow bowl combine corn starch, flour and season with salt & black pepper or your desired seasoning.
Dip chicken wings into the egg/milk wash and then dredge in the seasoned flour.
Heat 2 inches of oil in a heavy duty pan over medium-high heat. Once oil is hot begin frying chicken in batches until golden brown and cooked through, 5 - 7 minutes.
Serve with carrot and celery sticks.
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