Place the
peanut oil, rice wine, soy sauce, salt, sesame oil and sugar in a large bowl
and whisk to combine. Stir until the salt and sugar have completely dissolved.
Place the
chicken wings in the marinade, toss to coat evenly, cover, and refrigerate for
30 minutes.
When the
wings are done marinating, pour the vegetable oil into a deep fryer or a large,
heavy-bottomed pot (the oil should be at least 3 to 4 inches deep). Heat over
medium-high heat until the oil reaches 175 Celsius. Meanwhile, line a baking
sheet with paper towels or fit it with a wire cooling rack and set aside.
Combine the
potato starch and flour in a large bowl. Remove 5 to 7 wings from the marinade
and place them in the flour mixture. Toss to coat them with a thin layer.
Fry the
chicken wings in the oil until the wings are cooked through and golden brown,
about 7 minutes. Remove to the prepared baking sheet to drain, about 3 minutes.
Repeat,
working in small batches, with the remaining wings.
Serve
immediately with your favourite Korean-style wing sauce.
