Place your wings into the milk and allow to soak for 1 hour.
Mix your flours and spices together
After 1 hour remove the chicken from the milk (but keep it as you’ll need it shortly).
Tap off excess milk and cover each wing with flour and place on a rack to air dry for 5 minutes.
Now repeat by dipping the wings, one by one, into the milk and back into the flour. Then rest on a rack for 5 minutes to air dry.
Heat up the oil to temperature and preheat the oven to 160 (gas mk 5-6). Prepare a baking rack and a foil lined tray (the foil catches the grease).
When your oil is at temperature, drop in 3-4 wings at a time, turning them after about 45 seconds to ensure both sides seal with a golden brown colour.
Once sealed off, place your wings on a baking rack, sorting the bigger pieces together at the back.
Pop your baking tray in the preheated oven for around 25-30 minutes
Remove one of the larger wings and cut through the knuckle to ensure they are cooked through. (Allow a little more time if required).
That’s it, very simple, you’ve saved yourself a fortune. As always, enjoy.
