Preheat deep fryer to 375 degrees, and oven to 250 degrees.
Combine garfava bean flour, cornstarch, tapioca starch, sorghum flour and Stubbs seasoning in a plastic container with a lid. Shake to mix well.
Combine egg and milk in a bowl and beat until mixed well. Put chicken in the container of flour, and shake to coat. Shake off extra flour, dip in egg mixture, then return to container of flour for another shake. Remove from flour, shake off excess, and move to plate. Continue to coat remaining pieces of chicken.
Select largest pieces of chicken first. Dip chicken in flour one more time just prior to putting in fryer, and shake off excess flour. Fry chicken pieces for about 10 minutes, or until golden brown and juices are running clear. Do not cook all chicken at one time, or your oil will cool down too much. I cook "drummies" with "drummies" and "flatties" with "flatties".
When finished frying, move to wire rack on cookie sheet, and put in preheated oven while frying other pieces.
Wings may be served "naked", with sauces (barbecue, honey mustard, hot sauce) on the side, or tossed in sauce. You could also tweak the seasonings and serve with sesame our sweet and sour sauce.