For 3 to 4 servings
2 pounds chicken wings
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ cup potato starch
¼ cup all purpose flour
½ teaspoon baking soda
2 large eggs
1 tablespoon toasted sesame seeds

For the sauce:
2 teaspoons vegetable oil
3 garlic cloves, minced
⅓ cup ketchup
⅓ cup rice syrup (or maple syrup)
¼ cup gochujang (Korean hot pepper paste)
2 teaspoons white vinegar
2 teaspoons vegetable oil
corn (or vegetable) oil for frying

Fry for 12 minutes at 325 then for 12 minutes at 350. The batter you can just mix in the bowl with the wings.