Fry the Ingham’s Wyngz in hot (180°C) vegetable oil for 4 minutes, until golden and crisp. Drain on kitchen paper. Combine the maple syrup, lime juice, chipotles and spices in a small saucepan and set over a high heat. Boil for 2 minutes to thicken, then set aside.
Mix the cabbage, carrot, celery, radishes, onion and coriander in a bowl, then toss well to combine. Season with salt and pepper. Mix the pistachios, buckinis and thyme in a second bowl and season generously with pepper. Serve the Wyngz on a bed of dry slaw, drizzle with glaze, then scatter with kibble.