Place the separated wings in a large bowl. Sprinkle the blackening seasoning over them and toss until every piece is evenly coated. Cover and refrigerate for 30 minutes to let the flavors settle.

Whisk together the eggs, milk, and hot sauce in a shallow dish until smooth; this will serve as your wet coating.

In another shallow bowl combine the cornstarch, all-purpose flour, and seasoning salt, mixing well so the starch is evenly distributed through the flour.

One at a time, submerge each wing in the egg wash, then dredge thoroughly in the flour mixture. Shake off any excess flour and set the coated wings aside on a tray.

Pour enough oil into a heavy-duty pan to reach about 2 inches deep and heat over medium-high until it registers 350°F (175°C). Fry the wings in batches so the oil temperature stays steady.

Cook each batch until the wings are golden brown and cooked through, about 5–7 minutes per batch. Transfer them to a paper towel-lined plate to drain briefly.

Let the wings rest for a minute or two, then serve warm.