24 wings
1 egg
2/3 c. water
6 tbsp. flour
1 tsp. salt
2 tsp. curry powder
1 tbsp. sugar
Salad oil

Cut wings at first joint. Pat dry. Use a wire whip to blend all other ingredients. Keep cold. Dip wings in batter, coat evenly, allow excess to flow into bowl. Drop in hot fat about 3 minutes or until golden brown. Serve with soy sauce. Serves 4.