Toss the chicken wings with Cajun seasoning in a bowl, cover, and let them marinate in the refrigerator for thirty minutes.
In another bowl, whisk together the eggs, low-fat milk, and hot sauce until well combined.
Combine cornstarch, all-purpose flour, and seasoning salt in a shallow bowl.
Dip each wing into the egg mixture, then coat evenly with the seasoned flour mixture.
Heat vegetable oil in a deep pan over medium-high heat until it reaches three hundred fifty degrees Fahrenheit.
Fry the wings in batches until golden brown and fully cooked—about five to seven minutes.
Remove the wings from the oil and drain on a paper towel-lined plate before serving.
