Put the chicken wings in a bowl and sprinkle them with the salt, rosemary, black pepper and paprika, as well as 2 tbsp oil, mix well with your hands and place the seasoned chicken wings in a glass cooking dish with a lid or clay pot. Put the dish/clay pot (with the lid on) in the oven and bake at 410°F (210 °C) for about 45 min. or until the chicken wings get a crispy crust.
While the chicken wings are baking, put the cleaned and coarsely chopped mushrooms to saute in a deep pan (wok) with 1 tbsp oil and the butter. While the water is evaporating from the mushrooms, clean and cut the carrots and onions into medium thick slices. Once the water evaporates from the mushrooms, pour the carrots and onions into the pan as well (while stirring often).
Press the garlic lightly with a large knife, peel it and once the other vegetables are sauteed a bit, add it as well (without cutting it). Next, add the finely chopped parsley (leave some of the parsley to sprinkle once the dish is ready), as well as salt to taste (keep in mind that the chicken wings have already been salted).
Once the vegetables are semi-cooked, add the flour, stir lightly for it to toast a bit and pour in a thin trickle, while stirring nonstop, the water, and then the milk. Once it comes to a boil, turn off the stove.
Once the chicken wings have gotten a crispy crust, take the dish out of the oven, remove the lid and place the wings in a plate. In the same oven dish (without washing it), put the vegetables with the milk sauce from the pan, distribute evenly and arrange the chicken wings on top, return the oven dish back to the oven for about another 20 min. to bake finished.
Note: Decide how long to bake depending on your oven. It's all worth it... to the very last bite!