Start by mincing the ginger and garlic. Measure out the salt, sugar, mirin, sake, sesame oil, and Sichuan peppercorns to have everything ready for easy mixing.

In a mixing bowl, combine minced ginger, garlic, salt, sugar, mirin, sake, sesame oil, and Sichuan peppercorns. Stir well until all ingredients are fully blended.

Gradually incorporate the potato flour into the marinade mix. Stir until you have a smooth batter.

In a deep frying pan or pot, heat the vegetable oil over medium heat until it reaches about 350°F.

Coat your chicken wings in the batter until fully covered, then carefully add them to the hot oil.

Fry the wings for approximately 5 minutes until they are golden brown.

Remove the wings from the oil and drain them on paper towels.