Cut wings into 3 pieces (the end, the wingette and the drumette), disgard the end of the wings and put the wingette and the drumette into a large bowl.
Sprinkle the tusino curing powder over the chicken and rub it into the meat with your hands until all the chicken is coated.
Cover the bowl and put into the fridge to marinate for at least 45 minutes.
When finished marinating, pre heat oven to 180°C.
Add oil to a hot frying pan and fry the chicken in small batches, turning once the chicken starts to caramelise.
When each piece is caramelised then put on a oven tray (try to use one that has a wire rack inside to reduce sticking).
Continue this process until all of the chicken has been caramelised.
Put tray into oven for 20 – 30 minutes to finish off the cooking.
When ready, pull out of oven and serve with steamed rice.
