The secret to these ultra-crispy Japanese chicken wings? Potato starch.

Ingreadients:

•  4 lb. chicken wings, separated at the joint, wing tips removed
•  1 cup plus 2 Tbsp. mirin
•  1 cup plus 2 Tbsp. sake
•  2 Tbsp. toasted sesame oil
•  1 Tbsp. sugar
•  1 Tbsp. kosher salt
•  10 garlic cloves, finely chopped
•  One 6-in. piece fresh ginger, peeled and finely chopped
•  1 cup soy sauce
•  ¹⁄₂ cup turbinado sugar
•  ³⁄₄ cup potato starch
•  Canola oil, for frying
•  Ground sansho powder, for sprinkling
•  Lemon wedges, for serving

Direction

1. In a large bowl, toss together the wings, 2 tablespoons of mirin, 2 tablespoons of sake, the sesame oil, sugar, salt, garlic, and ginger. Cover and refrigerate for 4 hours.
2. To a medium pot over medium heat, add the soy sauce, turbinado sugar, and the remaining mirin and sake, and cook until reduced by half, about 1 hour. Transfer the sauce to a large bowl and cover with plastic wrap; keep warm.
3. Into a large pot fitted with a deep-fry thermometer, pour the oil to a depth of 2 inches. Turn the heat to medium, and when the temperature reads 320°F, toss the wings with potato starch, shaking off the excess, and fry in batches until crisp, about 4 minutes. Transfer to paper towels to drain. Toss the wings with the reserved sauce, transfer to a platter, and sprinkle with sansho. Serve with lemon wedges.