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1
For the wings:
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2
Remove the tips of the wings and discard.
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3
Using a knife, separate the wings at the joint, so you have 2 pieces for each wing.
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4
For the marinade, in a mini processor, process ginger, garlic, and serrano until a smooth paste forms.
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5
Transfer to a large bowl and combine with the remaining marinade ingredients until smooth and blended.
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6
Evenly coat wing pieces in this.
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7
Set aside for 30 minutes.
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8
Heat 2 cups of oil in a deep sided pan or fryer.
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9
When the oil is hot, tested either with a deep fry thermometer (350 degrees F to 365 degrees F) or when bubbles form around the end of a wooden spoon immersed in the oil.
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10
Add the wings in batches, 6-8 at a time (do not crowd pan), keeping flame medium-high.
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11
Fry till all sides are golden brown and meat is cooked through.
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12
Drain on paper towels.
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13
After each batch, make sure oil is at an optimum temperature before adding the next batch.
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14
Continue process until all the wings are fried.
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15
For the seasoning:
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16
Heat canola oil in a small skillet.
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17
Add in mustard seeds.
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18
When the seeds begin to pop, add shallots and curry leaves.
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19
Fry till browned and crisp.
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20
Take off heat, mix in lemon juice and ketchup.
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21
Combine well.
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22
Season to taste with salt.
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23
Pour over the warm chicken wings and serve.
