For the marinade, beat the egg in a large bowl, add spices, mustard and butter, put the wings and roll. Cover with foil and refrigerate for 1 hour, or better at night.
For the sauce, heat a dry frying pan over medium heat. Pour the chili flakes and all the seeds, warm for 1-2 minutes, until the flavor. Pour into a mortar or spice mill and grind.
Heat the oil in a large saucepan over medium heat, put onions and cook, stirring occasionally, until soft, for 6–8 minutes. Add chopped spices, cook, stirring, for another 2 minutes. Stir in tomato puree, cook for 1-2 minutes. Add sugar, honey, ketchup, Worcester sauce, vinegar, tamarind and broth, mix, bring to a boil, reduce the heat and simmer for 55–60 minutes, to light evaporation and disclosure of flavors.
Rub the sauce with a wooden spoon through a frequent sieve into a clean pan. Bring to a boil, reduce the heat to medium and boil without a lid for 30–35 minutes until thick (ready sauce should cover the backside of the wooden spoon with an even layer). Salt, if necessary, keep warm.
Remove the wings from the refrigerator. Season the flour with salt, pour into a wide plate and roll the wings in it.
Heat a large fryer up to 180 degrees or a large pan filled with two-thirds of vegetable oil to such a temperature that a cube of white bread thrown at it turns brown in 30 seconds. Fry the wings in two or three batches in deep fat for about 10 minutes, until golden brown on all sides, turning, if necessary. Take out a slotted spoon and spread it on paper towels. Keep the finished wings warm and bring the fryer temperature to the desired value before adding the next batch.
Roll the wings in a portion of the tamarind sauce and place on a platter. Sprinkle with green onions and cilantro, serve with the remaining sauce.