In a bowl, mix hot chili powder, cumin, hot paprika, oregano, salt, and fresh ground pepper together with boiling water.

Stir to make a chili paste.

Stir in ketchup and hot 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 chicken wings and reserve for stock or another use.

Put the trimmed wings in the spiced egg mixture and toss thoroughly.

Allow the wings to soak in the marinade for several hours in the refrigerator; the longer they marinate, the spicier they will be.

Heat an inch of oil in a heavy skillet to 375 degrees Fahrenheit (190°C).

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 the wings on paper towels.

Serve hot or chilled.