Separate three part of the chicken wing into the drumette, the wingette, and the wingtip. Store the wingtip for another use in a freezer.
Cut around the tip of the smaller end of the drumette to release the skin and meat. Pull the meat down toward the larger end with your finger, cut through any tendons with a knife if necessary. The meat should end up in a sack at the end of the bone, with the skin inside and the meat outside.
For the wingette, cut through tendons in the smaller and bigger ends. Same with drumette, pull the meat down toward the larger end. The meat should end up in a sack at the end of the bone, with the skin inside and the meat outside. Take out the smaller bone and discard.
Place drumlets into a bowl and sprinkle 1/2 tsp salt and 1/4 tsp black pepper to combine. Store in the refrigerator for 6 hours. If you don't have time, you can cook immediately.
In a bowl, combine all flour mixture ingredients and stir to combine. And then, in a small bowl combine eggs and 1/4 tsp salt (just a pinch). Set aside.
Take the chicken drumlets from the refrigerator. Coat the chicken drumlets respectively with flour mixture, egg mixture, and flour mixture.
Then fry the chicken drumlets at 350°F/170°C until golden brown and crispy. Set aside and let cool on a cooling rack.
For the spicy BBQ sauce, crush bird's eye chilis with pestle and mortar. Then transfer it to a ceramic bowl.
On a pan, heat 1/4 cup oil until almost smoking. Add it to the bird's eye chili and stir to combine. Be careful, it may bubbling.
Add the rest of the spicy BBQ sauce ingredients and stir to combine. Enjoy the fried chicken drumlets with the spicy BBQ sauce!