Combine the wings, ginger-garlic paste, chicken 65 spices, cornstarch, yogurt, water, and egg. For the spices I use about 1/4 tsp of turmeric, paprika, chilli powder, black pepper, garam masala, cumin, coriander, and onion powder each. (If you are using a store-bought spice mix, go easy on the salt because most already contain it.)
Allow the chicken to marinate for about a half-hour or so. (Optional, may skip this step).
In a heavy-bottom pot or pan, add your oil. Fry the wings in batches at 375 F until golden brown.
Now let's make the sauce for the wings. In a pot or pan, add a teaspoon or two of oil.
Toss in your cumin and mustard seeds. Once the mustard seeds start to pop, drop in your curry leaves, ginger, and sliced jalapeno. Sautee for a minute or two.
Now add the remaining sauce ingredients - soy sauce, more spices, red chili sauce. Stir and combine. Note - if you like your wings on the sweeter side, feel free to use a sweet chili sauce.
Now toss the wings in the sauce (you can also individually dip each one) and serve!