In a bowl, mix salt, black pepper, paprika, garlic powder, and onion powder to create your chicken seasoning.

Season the chicken wings evenly with the mixed seasonings. For the best flavor, refrigerate them for 1 to 24 hours.

Coat the seasoned wings with the potato starch and water mixture until they are evenly covered.

Heat the vegetable oil in a pot. To check if it’s hot enough, insert a wooden spoon or chopstick; if bubbles form around it, the oil is ready.

Carefully place the chicken wings one by one in the hot oil. Fry them for 5-6 minutes until they turn golden brown.

While the wings are frying, combine honey, minced garlic, soy sauce, and mirin in a separate bowl to prepare the sauce.

In a pan, melt the butter over medium heat. Add the honey garlic sauce mixture and let it simmer for a couple of minutes, then turn off the heat.

Once the wings are done frying, remove them from the oil and let them rest for about 2 minutes.

After resting, fry the wings again on high heat for an additional 2 minutes.

Take the wings out of the oil and quickly toss them in the prepared honey garlic sauce until they are well-coated.

Garnish your wings with sesame seeds for a touch of elegance.