Place chicken wings in large bowl. Add garlic, nutmeg, curry powder and salt. Mix thoroughly. Cover and refrigerate for 2 hour or over night. If cooking right away do not refrigerate but keep at room temperature. But for best results marinate for 2 hours if wanting to cook right away. (In these pictures I let them marinate over night.)

Prepare for deep frying: get out your cooling racks. Set paper towels underneath to catch any grease drippings.

Wait until the oil reaches 380 degrees. Then, add the chicken wings in batches until golden and crispy about 8-10 minutes. Drain wings and set aside on paper towels.

Now it's time for the second fry. The temperature of the oil will not dip down as much as the first fry. Fry the (already fried) chicken wings in batches until they are darker and golden brown in color about 8-10 minutes per batch at 350 degrees. The wings are done when they look shrunken and compacted with a crispy coating. Drain and set aside on cooling racks.

Heat a wok or deep stock pot over medium high heat and add oil. When hot but not smoking add chili flakes, garlic and ginger. Mix around with a spatula or wooden spoon until fragrant and crispy looking, about 1-2 minutes.

Add the chicken wings and mix with spatula or wooden spoon until each wing is coated in sauce. Transfer to plate and garnish with sesame seeds, green onion or cilantro.