Place the Chicken Wing (4 pound) in a large bowl and mix in the Salt (1/2 teaspoon), Ground Black Pepper (1 pinch), Ketchup (1 tablespoon), Curry Powder (1 teaspoon), and Green Caribbean Seasoning (1 tablespoon). Mix well and marinate for a couple of hours in the fridge.
Remove from the fridge about 20 minutes before you’re ready to fry so they come back to room temperature.
In a large zipper bag (or in a mixing bowl), mix together the Corn Starch (1/4 cup) and All-Purpose Flour (1 cup), you can also add a pinch more of Ground Black Pepper (to taste), Salt (to taste) and a bit of Paprika (to taste). Mix well.
Heat Vegetable Oil (as needed) or whatever fat you like using for making fried chicken on medium-high heat in a large pan.
Now beat the Egg (2) in a small bowl and pour over the seasoned chicken wings. Be sure to mix well so the wings get coated in the eggs.
Add chicken wings a few at a time to the bag, and toss around to coat.
Add about 3-5 pieces of dusted chicken wings to the hot oil at a time so as not to overcrowd things. Fry until golden brown (about 15-20 minutes depending on the size of the wings you’re using).
Set on paper towels or on a wire rack (over a baking sheet), to drain the excess oil as they cool a bit. Serve warm for tastier results!