Make the marinade. Take 250ml mala or plain yogurt add meat spices to your taste.

Cut the wings at the two joints. Add them to a bowl and combine with the marinade. Massage, and leave for 1 hour or overnight in the refrigerator

Make the flour coat by adding salt, meat spices and cornstarch to the bowl with the flour and mix

Drain your wings then coat them with the flour mixture

Prepare your frying oil. Test with a dry toothpick. If small bubbles form around it, the oil is ready.

Add your wings carefully, lower the heat to low and cook. You'll know they are ready when juices are clear when you poke a hole with a knife at the thickest part of the wing or your meat thermometer reads 165°F. Remove from heat.

Make the sticky sauce. To a non-stick pan on medium heat, add a little oil, then add 200ml of ketchup (I used zesta), a teaspoon of sugar (honey works too), meat spices to taste then stir in carefully.

Make the cornstarch slurry. Add half a tablespoon of cornstarch to two tablespoons of water and mix. Add it to your sauce, lower the heat and cook till thick (1-2 minutes).