2 lbs. chicken wings (drumstick portion)
1 tbl. curry
1/4 tsp. crushed chili powder
  or 1 tsp. chili oil
2 cups flour
1/4 cup tapioca starch
  and 1 tbl. garlic powder
  1. Mix all ingredients except flour and tapioca starch.
  2. Let drain 1 hour.
  3. Dip in flour mixture, put on tray. Refrigerate 1/2 hour.
  4. Heat 2 cups of oil then deep fry wings a few at a time.
  5. Let wings stand 1 hour, then stir fry 10 minutes. Serve.