Boil the Zappfresh Chicken Wings in a sauce pan with some water. Boil the wings for about 20 minutes on medium flame until it’s half done. This par boiling method will help the wings to absorb less oil once you fry them. Turn off the flame, strain the wings and pat dry them using a kitchen towel. Transfer the chicken wings into a bowl, add cornflour and season it well with salt and pepper and coat them completely. Heat a kadhai with oil on medium heat. Beat egg in another bowl, dip the coated chicken wings in this egg and coat them again with bread crumbs and carefully slide it into the kadhai with hot oil. Do the same for the rest and fry the wings until golden brown. Heat another sauce pan with oil on medium flame, add ginger and garlic and saute until it softens. Add the barbecue sauce and chili vinegar and once it start to sizzle, toss in the fried tempura chicken wings and coat the sauce well with the wings and serve hot. Serve the Tempura Chicken Wings With Barbecue Sauce along with some fresh salad and a cocktail by the side.