Title: Chilled chilied chicken wings
 Categories: Appetizers, Jewish, Sauces, Poultry
      Yield: 2 Servings
 
      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.(IT'S 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