Ingredients
8 chicken wings
4 tbsps Thai fish sauce
½ tsp ground cumin
Vegetable oil, for deep-frying

Method
Mix the chicken wings with the fish sauce and the ground cumin and leave the mixture in the fridge to marinate for at least 1 hour.

Heat the oil in a wok over a medium heat, you want to deep fry these so will need between 1-2 litres depending on the width and depth of your wok.  Go up only half as the oil will bubble up and you don't want it going over the top.

Alternatively heat your coals on your braai or bbq until they are white hot and cook on indirect heat for roughly 40 minutes until cooked through and super crispy.

When hot, add the marinated chicken wings and fry until the wings are golden brown and cooked through, about 10 minutes.

Drain on kitchen paper and serve immediately, I like these with sweet chilli sauce.