Cut the cherry tomatoes in half.
Place them in a saucepan over medium heat, and use a fork to press the tomatoes to release their juices.
Add two cloves of garlic, paprika, honey, apple cider vinegar, freshly ground pepper, mustard, salt, and Worcestershire sauce.
Let it cook until the tomatoes soften and turn into a sauce.
Once it thickens, blend it with an immersion blender.
Take the piece of the wing with the two bones inside, make a small incision, and remove the small bone.
Cut around the bone and free the tendons from the bone, pulling the meat upwards. Make sure the skin is on the outside.
For the piece that resembles a thigh, cut the tendons and pull the meat down, ensuring the meat is facing outward again.
Repeat the process with the others.
Heat the oil.
Place the buttermilk in one bowl and the flour in another.
Add salt to the buttermilk and mix.
Add chili, paprika, curry, and freshly ground pepper to the flour and mix.
Dip the wings in the buttermilk and then in the flour. Repeat once more for extra crispiness.
Fry over high heat for 10 minutes until they achieve the right color.
Place on absorbent paper.
Let cool for 10 minutes and serve with the sauce.