2) Mix together until all ingredients are combined and bring to a boil. Reduce the heat to medium and simmer, covered, for about 30 to 45 minutes or until the sauce has thickened.
1) Heat the oil to 180C in a large Dutch oven or electric fryer. Rinse the chicken wings and pat dry with paper towels. Season the chicken with 1 tsp of the salt and 1 tsp of the pepper. Set aside.
2) In a shallow bowl or resealable bag, combine the remaining salt and pepper with the flour and paprika. In a separate dish, mix together the eggs and evaporated milk until well combined.
3) Roll the seasoned chicken pieces in the flour, a few at a time, until well coated. Then, dip the chicken in the milk and egg mixture, followed by another coat of seasoned flour.
4) Allow the chicken to sit in the flour and dry out for about 5 minutes, ensuring that the coating will stay on better.
5) Carefully add as many of the chicken pieces to the fryer as will fit without touching. Do not crowd the pan or the temperature will lower, making the chicken greasy.
6) Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Cook for about 10 minutes total, or until the pieces begin to float. Remove chicken to a plate lined with paper towels to drain, about 5 minutes.
7) To serve, place the fried wings in a large bowl and toss with the barbecue sauce (or less, to taste). Refrigerate any leftover barbecue sauce.