With a 2nd person on the coat-and-fry assembly line it’s not terrible.
Tricks that I learned doing this a few times:
A kernel of popcorn is a pretty good indicator of oil temp. You want at about 350, which is just about the temp that popcorn pops at.
Do a small batch of three or so to start. The first fried things are never quite as good as the rest.
Keep the oven low to store the wings between batches.
The chilli garlic paste you want to use is Hoy Fong, the same company that makes Sriracha.
Makes however many servings 3 lbs of wings feeds in your world. I have come to realize that portion sizes seem to differ among adults by an order of magnitude.