Place the chicken
wings on a plate, add paprika powder and salt and mix well. Set aside to marinate for 15 minutes.
Put cornflour in a zip
lock bag, add the chicken pieces and shake the bag till all the wings are well coated with cornflour. Heat sufficient oil in a wok, slide in the wings and deep-fry the chicken wings. Drain on absorbent paper.
To make sauce, take
chilli sauce in a bowl, add white vinegar, paprika powder, black pepper powder, seasoning cube, salt and Worcestershire sauce and mix well.
Heat butter in a
non-stick pan, add garlic paste and sauce mixture and mix well. Add celery and cook for 2-3 minutes.
Add the fried chicken
wings and toss till all the wings get well coated with the sauce. Transfer into a serving dish and serve hot.