For chicken wings with salt and pepper, you will need:

24 chicken wings
1 can medium curry sauce
2 large green / spring onion
4 large hot red / green chilis
1 whole garlic bulb, peeled weight about 44g
1 inch stem ginger
2 cup self-raising flour
2 cup corn flour
oil for deep frying
salt
pepper

Blot dry the chicken wings. Roll the wings over and over in a large bowl in the curry sauce and 1 tsp salt until completely covered. Cover with food wrap and refrigerate over night.

Finely chop the chilis, green onions, garlic and ginger.

Remove the wings from the refrigerator half an hour before cooking.

Put the self-raising flour in a large bowl and add enough water to make a slightly runny batter. Put the corn flour in a tray.

Preheat the frying oil to 190 Celsius. Preheat oven to 130 Celsius.

Dip each wing in the batter, allow excess to run off, then dip in the tray of corn flour, so that the wing is dusted lightly with the flour all over. Fry the wings in batches for around 10 minutes each. Stab to check the thickest part of the wings to make sure juices are no longer pink. Place the cooked wings in the oven to keep warm.

Sprinkle salt and pepper liberally over the cooked wings.

In a large frying pan, heat 4 tbsp oil and gently fry the chopped chilis, ginger, onion and garlic but do not allow to burn. Add salt and pepper and stir well. Sprinkle this mixture over the wings to serve.