• In a medium mixing bowl, combine chicken wings, 1 tablespoon oil, salt and ground white pepper.

Air Fryer

• Preheat the air fryer for a couple of minutes at 400°F.
• In a large resealable bag, add ½ cup potato starch and several chicken wings and give the bag a shake ensuring the wings are evenly coated. Repeat for all the wings, adding more potato starch if needed.
• Place the chicken wings in the air fryer basket without overcrowding and spray evenly with vegetable or canola oil.
• Cook the chicken wings at 400°F for 10 minutes, give them a toss and cook for another 10 minutes. You may need to give the wings another spray of vegetable or canola oil at the halfway mark. If you want even crispier wings, cook them for another 5-10 minutes. Remove and set aside. Depending on the size of your air fryer, you may need to cook them in multiple batches.
• Meanwhile, in a wok or large frying pan, on medium/low heat, add oil ginger and chilis. Stir fry for 1 minute. Remove and discard ginger. Add garlic and stir fry for another 30 seconds, until fragrant.
• Add the soy sauce, rice vinegar, honey and sugar and heat through. In a small bowl, dissolve cornstarch in water and stir the slurry into the sauce. Heat through until the sauce thickens and turns glossy.
• Add the chicken wings, tossing them quickly.
• Serve on a platter and garnish with cilantro.

Oven

• Preheat broiler. Line a sheet pan with foil, spray with vegetable or canola oil.
• In a large resealable bag, add ½ cup potato starch and several chicken wings. Give the bag a shake ensuring the wings are evenly coated and place the wings flat side down on the sheet pan. Repeat for all the wings, adding more potato starch if needed. Spray evenly with vegetable or canola oil.
• Place the wings three inches from the broiler. Cook for 8 minutes. Flip and cook for another 6-8 minutes.
• Meanwhile, in a wok or large frying pan, on medium/low heat, add oil ginger and chilis. Stir fry for 1 minute. Remove and discard ginger. Add garlic and stir fry for another 30 seconds, until fragrant.
• Add the soy sauce, rice vinegar, honey and sugar and heat through. In a small bowl, dissolve cornstarch in water and stir the slurry into the sauce. Heat through until the sauce thickens and turns glossy.
• Add the chicken wings, tossing them quickly.
• Serve on a platter and garnish with cilantro.