2 tb HOT CHILI POWDER
2    WHOLE EGGS LIGHTLY BEATEN
4 lb CHICKEN WINGS (15)
OIL FOR FRYING
1/2 c  BOILING WATER
1 tb CUMIN
2 tb KETCHUP
2 tb HOT PAPRIKA
1 1/2 tb HOT PEPPER SAUCE
1 ts OREGANO
1 ts SALT
1/2 ts FRESH GROUND PEPPER

MIX THE CHILI POWDER,CUMIN,HOT PAPRIKA,OREGANO,SALT AND PEPPER TOGETHER
WITH THE BOILING WATER,AND STIR TO MAKE A CHILI PASTE. STIR IN TH KETCHUP
AND PEPPER SAUCE.SET ASIDE TO COOL SLIGHTLY.PLACE THE EGGS IN A LARGE
BOWL,AND STIR IN THE CHILI PASTE.MIX WELL. CUT THE TAPERED JOINT FROM THE
WINGS,AND RESERVE FOR STOCK OR ANOTHER USE.PUT THE TRIMMED WINGS IN THE
SPICE EGG MIXTURE.TOSS THROUGHLY.THE WINGS SHOULD SOAK IN THE MARINADE FOR
SEVERAL HOURS IN THE REFRIGERATOR;THE LONGER THEY MARINATE,THE SPICER THEY
WILL BE. HEAT AN INCH OF OIL IN A HEAVY SKILLET TO 375 DEGREES.(ITS THE
PROPER TEMPERATURE WHEN A WING TIP DIPPED IN THE OIL CAUSES AN IMMEDIATE
BUBBLING) FRY THE WINGS IN BATCHES FOR ABOUT EIGHT MINUTES,FLIPPING ONCE
DURING COOKING.BE SURE NOT TO CROWD THE PAN. DRAIN ON PAPER TOWELS.SERVE H
OR CHILLED