Make the spice mix by combining all the dry ingredients in a bowl and mixing well.
In a separate bowl, add the chicken wings, egg, vinegar, and half of the prepared spice mix. Mix thoroughly to ensure the wings are evenly coated.
Set the marinated chicken wings aside and allow them to rest for at least 1 hour.
Prepare the coating by combining the plain flour, cornflour, and the remaining half of the spice mix in a large bowl. Mix well to evenly distribute the spices.
Dredge each marinated chicken wing in the flour mixture, making sure it is well coated, then shake off any excess flour.
Dip the coated wing into water, ensuring it is fully submerged, then immediately return it to the flour mixture, coating it once again. Shake off any excess flour.
Heat oil in a deep pan over medium heat. Once hot, carefully add the coated chicken wings in batches, ensuring not to overcrowd the pan.
Fry the chicken wings for 6-8 minutes, turning occasionally, until golden brown and crispy.
Remove from the oil and place on a wire rack or paper towels to drain any excess oil before serving.
