Combine buttermilk, 4 teaspoons salt, and pepper to make a brine.

Add chicken and let sit for desired time (30 minutes to 24 hours).

For the dredge, mix flour, starch, fenugreek, cumin, baking powder, and 1/2 table- spoon of salt, and then separate into two bowls.

For the sauce, mix oregano, turmeric, garam masala, sugar, half a teaspoon of salt, and set aside.

Zest the lemons and set aside the zest for later.

Squeeze lemons into small saucepan.

Bring to boil, then add butter and melt. Once simmering, turn down the heat and then add in the curry/sugar powder (reserving 4-5 tablespoons for topping later).

Let simmer until it sticks to the back of a spoon.

Heat shortening or oil in a Dutch oven until frying temperature is about 325°.

Transfer chicken wings from brine to dredge in the first bowl. Let dry and then dip back in brine and dredge again in the second bowl.

Transfer to frying oil, minimizing moving chicken around while frying by basting exposed chicken with hot oil (I do this by using a large spoon).

Cook until internal temp is 165° and transfer cooked chicken to a drying or proofing rack.

Once cool, transfer chicken and lemon butter sauce together into a large mixing bowl and toss until chicken is fully coated.

Add the reserved curry/sugar powder as additional topping and garnish with lemon zest.