3 lbs chicken wings, mixture of drumettes and wingettes
1 tsp grated ginger
½ tsp salt
½ tsp ground black pepper
⅔ cup potato starch or corn starch
Vegetable oil for frying
Sesame seeds
Sauce
2 tbsp olive oil
4 cloves garlic, minced or grated
¼ cup soy sauce
½ cup honey
1 tbsp vinegar
1 tbsp Dijon mustard
1 tbsp brown sugar
Instructions
Heat a large non-stick skillet or wok over medium high heat. Add the olive oil, and garlic; cook for 30 seconds or until fragrant. Add soy sauce, honey, vinegar, mustard and brown sugar; stir and cook for 2 minutes or until sugar dissolves. Remove from heat and set aside.
Place chicken wings in a big mixing bowl. Add ginger, salt and black pepper; using your hand, mix until well blended.
Place potato starch in a shallow dish. Roll each wing in the powder; shake off excess powder.
Heat oil in wok or a large frying pan. Add wings few at a time and cook for 8-10 minutes, turning a few times using a tong. Drain on paper towel lined plate. (I cooked mine in three batches).
Refry the wings, starting with the first batch (followed by second and then third batch), for another 3-5 minutes or until golden brown and crispy. Drain on paper towel lined plate.
Reheat the sauce; add the hot chicken wings. Mix well until wings are fully coated with sauce. Transfer to a platter and sprinkle with sesame seeds.