The Marination (Infusing the Flavor)

In a large mixing bowl, take 1kg of chicken wings.

Add the garlic paste, vinegar, soy sauce, and chili sauce. These acids will help tenderize the meat.

Season with red chili powder, black pepper, and salt.

Pro Tip: Add your choice of 1 egg (for a firmer bind) or 3-4 tbsp yogurt (for extra tenderness).

Mix thoroughly, ensuring every wing is well-coated. Let it marinate for at least 30 to 60 minutes (or overnight in the fridge for the best results).

Preparing the Dry Coating

In a separate wide dish, combine 3 cups of all-purpose flour (maida) and 1 tbsp corn flour. The corn flour is the secret to that long-lasting restaurant crunch.

Season the flour with chicken powder, red chili powder, white pepper, and salt.

Whisk the dry ingredients well so the seasoning is evenly distributed. This ensures your crust is just as flavorful as the chicken inside.

The Double-Coating Technique

Take a marinated wing and dredge it thoroughly in the seasoned flour mix.

Press the flour onto the chicken firmly to create those beautiful "flakes" or crumbles.

The Secret Step: Dip the floured wing into a bowl of chilled water for 2 seconds, then immediately return it to the flour for a second coating. This double-coating is what creates that massive, "Dynamite" crunch.

Achieving the Perfect Fry

Heat oil in a deep pan. Ensure the oil is hot (180°C) before adding the chicken. If the oil is cold, the coating will become soggy.

Fry the wings in batches. Do not overcrowd the pan, as this drops the oil temperature.

Fry until the chicken is golden brown and crisp (approximately 8-10 minutes).

Remove and place on a wire rack (instead of a paper towel) to keep the bottom from getting soft.

The Dynamite Toss

While the chicken is hot, toss it gently in your prepared Dynamite Sauce (the creamy-chili blend).

Ensure every nook and cranny of the crunchy crust is glazed with the sauce.

Serve immediately on a bed of fresh lettuce for that professional restaurant presentation.