Prepare the wings by cutting them into drumettes (the one that looks like a small drumstick), wingettes, and the tips. You can leave out the tips and use them to make chicken stock. You can also choose to leave your wings whole.

Season the wings with some salt and pepper

In a bowl, pour the Mala and put the wings into the Mala bowl. Set them aside for 2-4 hours or more

In a separate bowl or plate put the flour, black pepper, garam, cayenne ground chilli, cumin and any other spices and mix well. (the amount of spices depends on how spicy or non-spicy you'd like your wings to be)

Take the wings you set aside after the elapsed time. Dredge them into the flour, ensuring they are fully coated (*warning.. It's going to get messy ☺️.. But it's worth it).. Remove the wings one by one from the flour and set them aside. Leave them until they start forming a wet dough like cover.

Heat your oil. When it's well heated and the wings are ready, put them into the oil (be careful). Remember not to overcrowd them as you will reduce the oil temperature and have your wings soggy.

Fry them for 10-12 mins turning them from time to time

Drain them from the oil and repeat the process for the other remaining wings.

Serve them with *something.. Or eat them as I do.. Just like that ☺️