Clean and rinse the chicken wings thoroughly, then pat them dry. In a large bowl, combine sea salt, smoked paprika, and the On Everything All-Purpose Blend to coat the wings evenly. Add the almond milk, eggs, and hot sauce, mixing well. Let the wings marinate in the mixture for a minimum of 10-15 minutes (or ideally 1-2 days in the refrigerator) to absorb all those vibrant flavors.

While the wings are marinating, prepare your dredging station. Set out three bowls: one with cornstarch, the second with the wet mixture of eggs, almond milk, and hot sauce, and the last with a seasoned combination of all-purpose flour, red pepper flakes, and a pinch of salt.

Once the wings have marinated, it's time to coat them. Start by dipping each wing into the cornstarch, ensuring an even layer covers them. Next, transfer the wings into the egg mixture, letting the excess drip off, then move them to the seasoned flour blend to coat thoroughly.

Heat vegetable oil in a heavy-bottomed Dutch oven to a steady medium-low temperature (about 350°F). Working in small batches to avoid overcrowding, carefully add the wings and fry them for approximately 2-3 minutes on each side, or until they achieve a stunning golden-brown color.

Once the wings are fried to a delightful, crispy finish, remove them from the oil and let them drain on a wire rack. Serve your Crispy Spicy Fried Chicken Wings hot.