Remove wing tips and any loose skin and discard. Leave the remaining skin on if desired. Rinse wings in cold water, pat dry with paper towels and set aside. In a large plastic bag, combine flour, salt, cayenne pepper and paprika, shake well. Add chicken to the plastic bag, seal and toss to coat well. Refrigerate for 1 to 4 hours, this will ensure crispy wings.
In a mixing bowl add bread crumbs.
In another bowl, whisk together eggs and milk until frothy. Remove chicken from the refrigerator and shake off any excess flour coating.
Dip coated chicken in the egg mixture, roll in the bread crumbs until well coated. In a saucepan add oil and heat to 190°C. Place chicken in the pan with the main meat side up and fry for 6 minutes. Turn the chicken over and continue to fry for another 6 minutes. The wings should be golden brown.
Cut into the thick portion of the wing to test there is no pink showing. Remove chicken from the frying pan onto paper towels to absorb any excess oil, and immediately place in a large bowl.
In a small saucepan, add butter, hot chilli sauce, black pepper, granulated garlic powder and heat just to boil, stirring constantly. Pour the hot sauce over the chicken wings and toss to coat well. Serve immediately or while they are still hot.