Grind the chili pepper. Cut off the outer cartilage of the wings and cut each wing into two more parts.
Mix all the ingredients for the marinade in a bowl, add the chicken there and mix thoroughly. Cover the bowl with cling film and place in the refrigerator to marinate for 12 hours.
Pour water into one bowl and mix flour with starch and ground paprika in another.
Transfer some of the chicken to the dry mixture and coat thoroughly. Place the wings in a sieve and dip into water, then back into the breading. Do this with all the chicken.
Fry the wings on all sides until golden brown. Place on paper towel to remove excess grease.