Cut each chicken wing into 3 pieces, main wing bone, second joint and wing tip. Discard the tips.

Put the wings in a mixing bowl and add the soy sauce, sugar, lemon juice and curry powder. Cover closely and let stand for 1/2 hour or longer.

Heat the oil in a kettle or deep fryer to 360°F. It may be best to cook only half the chicken pieces at a time. Drop them into the deep fat and cook until golden brown and crisp. Remove and drain on paper toweling. Repeat as necessary.

Serve hot or cold with prepared satay sauce.