Hey, I'm not afraid to fry...
Place chicken in a baking dish and add enough milk to cover. Soak for 1 hour in the refrigerator.
In a large (gallon size) sealable bag, add flour, salt, cayenne and black pepper, and baking powder. Shake vigorously to be sure that all of the chicken gets coated. (Depending on the size of the chicken wings, you may need to do this in two batches). Place chicken on a plate, shaking off any excess flour.
In a large cast-iron skillet, pour enough oil so that it is approx. 1/2" deep. Heat on high until ready for frying. (To test this, drop one small cube of bread into pan. If the oil is ready, the bread should brown immediately). Carefully place one piece of chicken at a time in skillet. Do not overcrowd the pan. Fry until nice and brown on one side; turn and brown other side. You may need to turn the chicken a few times to get it nice and dark. Transfer to plate; blot with paper towels. Serve with some Ranch dipping sauce.