Clean pigeons. Discard the legs and heads. Scald the birds with boiling water. Drain and wipe dry. Marinate birds with seasoning for several hours.
Remove the pigeons from the marinade and leave them to dry in an airy place. Put the pigeons into the vinegar solution for five to 10 minutes. Remove and pat slightly all over. Deep-fry the birds in hot oil till golden.
Remove, reheat the oil and refry again for three to four minutes till crispy and cooked. Serve immediately.