Make the coating

• Mix the flour, corn starch, baking powder, smoked paprika, onion powder, garlic powder, salt and pepper in a bowl.
• Beat the eggs in a second bowl.

Coat the wings

• Dip each wing in the beaten eggs.
• Press the wings into the seasoned flour mixture until fully coated.

Fry the wings

• Heat the frying oil to 175 °C.
• Fry the wings in batches until golden and cooked through, about 8 min per batch.
• Drain on a rack or paper towels.

Make the garlic parmesan sauce

• Melt the butter in a saucepan.
• Add the minced garlic and red pepper flakes and cook until fragrant, about 1 min.
• Stir in the parmesan, mayo and chopped parsley.

Toss the wings

• Toss the fried wings in the garlic parmesan sauce until evenly coated.

Cook the macaroni

• Boil the macaroni in salted water until al dente, about 9 min.
• Drain well.

Make the cheese sauce

• Melt butter in a saucepan and whisk in flour to make a roux.
• Pour in the milk and whisk until thickened, about 5 min.
• Add the cheddar and parmesan and stir until melted and smooth.

Combine and serve

• Fold the macaroni into the cheese sauce.
• Serve the mac and cheese alongside the garlic parmesan wings.