Fried breaded chicken wings

I transformed inexpensive chicken wings into a recipe children and adults enjoy, excellent finger food.
INGREDIENTS FOR 2 PEOPLE
6 chicken wings
2 eggs
Italian '00' flour
Breadcrumbs
Grated Parmigiano
Black sesame seeds, optional
Salt
Ground chilli
Groundnut oil
Sauce of choice; I served spicy Mexican sauce
I wash and dry wings.

I remove tips and halve at the joint, found by bending without breaking bones.

I remove skin and push flesh to one end with a sharp knife, forming a ball. The smaller piece on the photograph’s left has two bones: remove one at the joint. It needs patience; I wrap flesh neatly around the bone.

I prepare a bowl of Italian '00' flour.

I beat 2 eggs with a fork.

I mix breadcrumbs with a few tablespoons each sesame and Parmigiano, and chilli.

I flour and press pieces firmly, dip in beaten egg and breadcrumb, pressing lightly.

I leave the bone exposed and shape a neat ball.

I heat oil to about 170°C, not hotter or the outside burns before the inside cooks.

I fry chicken until golden.

I drain on kitchen paper and salt. For buffets, wrap bone ends in foil to make holding easier.