First, clean the chicken wings well and wash them under running water. Cut them in 2, put them in a pot, pour boiling water over them, cover with a lid and leave as is for 30 min. In the meantime, prepare the breading mixtures.
In a large bowl, beat the eggs, beer, chili sauce and soy sauce. In another bowl, mix together the dry ingredients: the corn chips (mashed in a mortar and pestle beforehand), the salt, black pepper, dried savory, ground mustard seeds, breadcrumbs, paprika and dry dill.
Drain the wings from the water in a colander, turn the oven on to heat up to 482°F (250 °C) with the fan on.
Arrange baking paper in a tray, smear it with oil and put it near you. Dip each wing first in the liquid mixture, then in the dry mixture and put in the tray.
Repeat this for all of the wings. Put the tray with the wings in the now heated oven on the middle element and bake about 10 min. Flip the wings over with tongs and bake another 10 min.
Serve the wings in a large plate with the dip (made from the mixed together ingredients for it).