Clean your organic chicken wings under cold running water and pat them dry with paper towels. In a large bowl, combine the smoked paprika, sea salt, and On Everything blend to make a seasoning mixture. Add the wings to the bowl and marinate them for 10-15 minutes, or ideally, overnight in the refrigerator for more intense flavor.

While the wings are marinating, prepare your dredging station. In one bowl, combine the all-purpose flour, smoked paprika, On Everything blend, and red pepper flakes. In a separate bowl, whisk together the large eggs, almond milk, and hot sauce for your wet mixture. Place the cornstarch in another bowl, ready for the crispy coating.

Begin the dredging process. First, coat each wing in cornstarch, then dip it into the egg mixture, allowing excess to drip off. Finally, roll the wing in the seasoned flour mixture, pressing lightly to adhere. Lay the coated wings on a plate and repeat with all wings.

In a heavy-bottomed Dutch oven, heat 3-4 cups of vegetable oil over medium-low until it reaches 350-375°F. Use a kitchen thermometer for precise temperature control.

Carefully add the coated chicken wings to the hot oil in small batches to avoid overcrowding. Fry each batch for about 2-3 minutes per side, until they turn a beautiful golden brown.

Once fried, transfer the golden wings to a wire rack to drain excess oil. Repeat the frying process until all wings are cooked. Serve hot with your favorite dipping sauces.