Step 1

To start prepare the curing brine as we did in part 1 and part 2.

Step 2

Remove and discard the wing tips from the wings and cut through the center joint. Place the wings in a sterilized container.

Step 3

Sprinkle 1 tbs of crushed chilli flakes over the wings, then pour in the brine. Put the lid on the container and allow the chicken to cure for a full 12 hours in your refrigerator.

Step 4

Combine the second half of the spices with flour and add 1 tbs of cayenne pepper, then sprinkle a layer of the seasoned flour over the surface of a large platter.

Step 5

Lightly beat 4 eggs.

Step 6

To coat the wings, first dredge them in the flour, then dip then in the egg.

Step 7

Dredge them in the flour again to get a good solid coating. Transfer the wings to the floured platter and allow the coating to set for 20 minutes.

Step 8

Fill your pan with oil to a depth of 25mm or 1 inch and heat this to 150c or 300f. Fry the wings for a full 20 minutes turning halfway through.

Step 9

Remove the wings from the oil and drain on kitchen paper. Allow them to stand for 5 minutes before serving.