Start by combining the sesame oil, grated garlic, ginger, tamari sauce, and rice wine in a mixing bowl. Whisk these together until well-blended. The aroma is delightful and will set the tone for your dish.

Add the chicken wings to the marinade. Make sure each wing is well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. For best results, go for two hours or even overnight.

After marinating, it’s time to toss the wings in potato starch. Use a large bowl for this step. Place the wings in the bowl and sprinkle the potato starch over them. Toss until every wing is fully coated. This step is critical for achieving that crispy exterior.

In a heavy-bottomed pot or deep-fryer, heat oil to 350°F (175°C). You’ll need enough oil to submerge the wings halfway.

Carefully place the wings into the hot oil, making sure not to overcrowd the pot. Fry for about 8-10 minutes or until golden brown. The wings should be crispy and cooked through.

Once done frying, remove the wings and place them on a plate lined with paper towels to drain excess oil. In a small bowl, combine the five-spice powder, honey, kosher salt, and black pepper. While the wings are still hot, sprinkle this mix over them for added flavor.