In a jug, combine the milk and apple cider vinegar. This serves as your 'buttermilk'. Then arrange the chicken wings in a shallow dish and pour over the milk mixture. Soak the chicken for about 15 minutes, covered.
Pre-heat your oven to 400 deg F. Prep the sweet potatoes by cutting it lengthwise, about 1/4 inch thick. Make sure to cut them thin enough so they crisp up nicely.
LIne a baking tray with parchment. Place the fries on the tray and sprinkle the corn flour. Then using your hands, coat the fries well with it. Drizzle with olive oil, and add all the spices. Again, use your hands to coat the fries with the oil and all the spices. Arrange them on the tray, leaving space in-between so they crisp up nicely. Bake for 15 minutes, then using a flat spatula, flip the fries and bake for another 10 minutes or until they crisp up. Once cooked, set aside on a plate.
For the chicken, prepare two bowls for the breading. First bowl is the egg, lightly beaten. Then on the other bowl, add the oat flour and desiccated coconut. You may add a bit of salt & pepper to each bowl.
Using your hands, take one piece of the chicken wing, dip into the egg, and then into the oat-coconut breading mix, and on a tray lined with baking sheet or parchment paper. Arrange them with about 1/2 inch space apart. Bake for 25 minutes or until golden brown at 400 deg F, flipping halfway through.
To serve, place your chicken wings on a plate with your sweet potato fries. Dip into some tomato sauce or siracha.