Get two separate bowls. In one bowl whisk together egg and milk. In second bowl combine flour, salt, pepper, cayenne and paprika.
Dip chicken in egg/milk mixture, then flour mix.
Repeat dipping chicken in egg/milk mix then flour to have it be double coated.
Heat 1.5-2" of oil in skillet over medium heat
While oil is heating combine all sauce ingredients except water/cornstarch mix and bring to a boil.
Reduce heat to low, add in water and let simmer for 10 minutes.
Place 10-15 pieces of chicken in oil at a time and let cook for 4 minutes. Flip and let cook for 3-4 more minutes until chicken is golden brown.
Transfer chicken to paper towel lined plate and let cool for 5 minutes.
Place wings in ziplock bag and pour sauce on top. Seal bag and shake to combine.
Serve with ranch dipping sauce