In a blender, add habanero peppers, vinegar, lemon juice, oregano, parsley, garlic powder, salt and pepper, then blend coarsely so that you can see the peppers. Set aside.

Combine all remaining ingredients in a large bowl and add the dressing. Mix well, making sure the dressing has penetrated the vegetables.

Keep refrigerated.

In a blender, add garlic, parsley, thyme leaves, green onion, green bell pepper, habanero pepper, shallot, curry powder, lemon juice, chicken bouillon cube, 3 tbsp. oil, salt and pepper. Blend until smooth.

Mix turkey wings into the marinade and massage the turkey wings.

Cover and let it rest for at least 1 hour in the fridge.

Place turkey wings in a pot and pour in the marinade.

Bring to boil and cook for 10 minutes, then add the water and continue cooking over medium heat for 40 minutes. Once cooked, remove from the pot.

Heat the frying oil in a saucepan. Once hot, fry the turkey wings for about 5 minutes, or until golden brown.

Drain and place on paper towels to remove the excess oil. Serve hot.