Hot and Spicy Chicken Wings

1. First Marination:

   - In a large bowl, combine 1 kg of chicken wings with enough water to cover them, ½ cup vinegar, and 1½ tbsp salt.

   - Mix well and marinate the chicken wings overnight in the refrigerator.

2. Second Marination:

   - The next day, drain and rinse the chicken wings thoroughly.

   - In the same bowl, add 2 tbsp vinegar, 2 tbsp dark soy sauce, 2 tbsp chili sauce, 1 tsp salt, 1 heaped tsp garlic powder (or 1 tbsp fresh crushed garlic), 1 tbsp black pepper powder, 1½ tbsp red chili powder, and 1 egg (or 3-4 tbsp yogurt).

   - Mix the wings well with the marinade and let them rest for 1 hour.

3. Prepare the Coating:

   - In a separate bowl, combine 3 heaped cups of plain flour, 1 tsp red chili powder, 1 tsp salt, 1 heaped tbsp cornflour, 2 tbsp chicken powder, and 1 tsp black pepper powder.

   - Mix all ingredients thoroughly to ensure an even coating.

4. Coat the Chicken Wings:

   - Take each marinated chicken wing, dredge it in the flour mixture, then dip it into chilled water quickly.

   - Immediately re-coat the wing in the flour mixture, ensuring it's fully covered. 

   - Place the coated wings on a plate and repeat the process for all wings.

5. Fry the Chicken Wings:

   - Heat oil in a deep frying pan or fryer to high temperature.

   - Carefully place the wings in the hot oil and fry on high flame for 1 minute to seal the coating.

   - Reduce the heat to low-medium and continue frying for 8 minutes, until the wings are golden brown, crispy, and fully cooked.

6. Serve:

   - Remove the wings from the oil and drain on paper towels to remove excess oil.

   - Serve hot with fries and a cold drink for the perfect meal. Enjoy your delicious Spicy Chicken Wings.