Dredge chicken wings in seasoned flour, knocking off excess.
Deep fry until crisp and cooked 5-6 minutes.
Drain then toss in bowl with Harissa Wing Sauce.
Place raita in square ramekin and set in center of plate.
Place curly vegetables at both edges of plate.
Stack chicken wings on vegetables with tips resting on ramekin.
Sprinkle plate with sumac and chives. Serve.