Start by rinsing the chicken wings under cold water. Pat them dry with paper towels and place them in a large bowl. Season generously with kosher salt and freshly cracked black pepper. This is where you lay the foundation for flavor.

In a large pot or deep fryer, heat the vegetable oil over medium-high heat. You want the oil hot enough to fry the wings but not so hot that it smokes. A good test is to drop in a small piece of bread – if it browns in about 60 seconds, the oil is ready.

Carefully add the wings to the hot oil, making sure not to overcrowd the pot. Fry them for about 10-12 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove them and place them on a plate lined with paper towels to drain excess oil.

While the wings are frying, it's time to prepare the sauce. In a large bowl, combine the Thai bird’s eye chilies, Tabasco sauce, coconut milk, lime juice, Greek yogurt, ginger paste, Shan spice mix, and turmeric. Whisk everything together until smooth. It should smell vibrant, and your mouth will likely water in anticipation.

Once the wings are fried and drained, place them in a large mixing bowl. Pour your prepared sauce over the wings and toss gently. Make sure every wing is well-coated. The flavor should envelop each piece.

Now it’s time to plate your wings. Arrange them on a serving platter and garnish with fresh cilantro or lime wedges. Serve immediately and watch your guests devour them.