Soak the chicken wings in sour cream, buttermilk, and eggs and refrigerate for 48 hours.
After 48 hours has commenced, drain the excess liquid. Toss chicken wings in potato starch and place them in the oven for approximately 25 minutes.
In a pot, cook red onions and ginger. After they begin to brown, add cumin, cayenne, coriander, turmeric, saffron, and chilli flakes.
After these begin to cook, add Serrano peppers, roasted garlic, and equal parts water and vinegar. Let cook for 30 minutes.
After 30 minutes has gone by, blend the contents until smooth, adding chunks of butter as it blends.
Remove wings from oven and place into a fryer until they acquire a brown crust. Coat wings with sauce, top off with cilantro, and serve!