12 whole chicken wings (see note)

1/2 cup (100 g) potato starch

1 tsp salt

1/2 tsp Korean chili powder (gochugaru)

1/4 tsp baking powder

1/4 tsp crushed black peppercorns

Black and white sesame seeds, for garnish

Vegetable oil, for frying

Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels or place a wire rack on a baking sheet.

On a work surface, section the chicken wings by cutting at the joints to obtain 3 pieces. Discard the wing tips and keep the drumettes and wingettes. Pat dry with paper towels.

In a large bowl, whisk together the potato starch, salt, chili powder, baking powder and pepper. Add the wings and coat well.

Fry half of the wings at a time in the hot oil for 15 minutes or until cooked through and golden brown. Watch out for splattering. Drain on the paper towels and keep warm.

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