Clean the chicken wings by plucking any residual feathers, rinse and pat dry with a paper towel.

Make a small incision at the joints and dislocate the bones to stretch out straight, without separating them. If you are not using the tips, then reserve the tips to make stock.

Pour the oil into a fryer/pot and heat.

Whilst the oil is heating, tip 1 cup of flour into a paper/plastic bag and the remaining 2 cups into a medium bowl.

Put 4 wings at a time into the paper/plastic bag and juggle around, tap the wings  together to remove residual flour – this method coats the wings evenly.

In separate bowl mix the egg, milk, garlic, thyme, paprika, chilli powder, black pepper and salt.

Dip the wings into the, wet mixture, then coat in the flour bowl and onto a tray, ready for frying. Please make sure the oil is hot, otherwise the coating will fall apart and the wings will not be cooked through.

Fry the wings for 10 min depending on their size and oil temp.

Place the wings on a paper towel to absorb the oil.

The wings can also be baked at 190 degrees Celsius for 30min, if you don’t like the thought of frying. Serve hot with lemon wedges.