Japanese Style Crispy Chicken Wings (Teba No Karaage)

I love a good crispy chicken wing. Crunchy skin, tender meat and usually greasy was my preference...back in the debaucherous days of college. Now, you could say, I've grown up (a little) and my tastes have gotten a little more sophisticated. Enter, these Japanese Style Crispy Chicken Wings. These are lightly coated in potato starch to give the outside the crispiest crunch without being too over powering. I also fried these in olive oil, making these "better" for you. HAHAHA.   

Japanese Style Crispy Chicken Wings 

What you'll need:

• 2 lbs chicken wings/mini drum sticks
• 2 tbsp gluten free Tamari/coconut aminos
• 1 tbsp mirin/rice wine
• 1 tsp FlavorGod Garlic Seasoning (or garlic powder)
• 1 inch piece of ginger, minced
• 2 garlic cloves, minced
• 2 tsp sesame oil
• Potato starch
• FlavorGod Garlic Herb Salt (or salt/fresh cracked pepper)
• Olive oil, for frying
• Japanese chili powder (optional)

What to do:

1. Prepare the marinade by combining the Tamari/coconut aminos, mirin, garlic powder, minced garlic and ginger, and sesame oil. Pour over chicken wings (placed in bowl) and toss to coat. Cover with plastic wrap and allow the chicken to marinate for at least 4 hours in the fridge.
2. Heat 2" olive oil in a small saucepan over medium until a deep-fry thermometer reads 320°. Alternatively, if you’ve got a mini fryer, fill olive oil to the fill line. In a large bowl, combine 1 cup of potato starch and 1 tsp Garlic Herb Salt/ salt + pepper.
3. Remove the chicken from the marinade and toss wings in potato starch mixture, shaking off excess; working in batches, fry wings until crisp, about 5-8 minutes. Transfer wings to paper towels to drain. Serve with lemon wedges and Japanese chili powder (optional).