In a small saucepan, heat all the ingredients for the sauce to a boil. Then reduce the heat and simmer for 15-20 minutes until the sauce thickens and reduced. The sauce will continue to thicken as it cools. Keep the sauce in a mason jar and store in the refrigerator for up to a month.
Meanwhile, cut the wings at the joint and pat dry with paper towels.
Dredge the chicken wings in potato starch and remove the excess.
Deep fry the wings at 320ºF (160ºC) until 80% cooked, about 8-10 minutes. Drain excess oil on a wire rack or a paper towel for 3-5 minutes.
For the 2nd time, deep fry at 350ºF (180ºC) until the wings are crispy, about 3-5 minutes. The wings should be golden brown.
Using a tong, coat the chicken wings in the sauce or serve the wings on a plate and pour the sauce over. Sprinkle white sesame seeds and serve immediately.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3-4 days or in the freezer for a month.