Spread the breadcrumbs in a baking dish.
In another baking dish, combine the flour, oregano, salt, and paprika. Mix well.
In a bowl, crack the eggs and add the milk. Whisk together until well combined.

Take each chicken wing and coat it first in the flour mixture, then dip it in the egg mixture, and finally coat it in the breadcrumbs. Arrange them in a separate baking dish.
Place the coated wings in the refrigerator for 10 minutes.

Meanwhile, prepare the sauce. Finely chop the bell peppers, onion, and garlic, and sauté them in a pan with a little olive oil. Once they soften, add paprika, salt, brown sugar, and lemon juice. Stir and then add the balsamic vinegar. Allow the sauce to cool slightly before blending.

Remove the wings from the refrigerator and fry them until they turn a rosy red color.

Serve on a plate with the sauce.