1/2 cup peanut oil
1/2 cup michiu rice wine
3 1/2 teaspoons soy sauce
1 1/4 teaspoons kosher salt
1 teaspoon toasted sesame oil
1 scant teaspoon (3 grams) monosodium glutamate (MSG), optional
1/2 teaspoon granulated sugar
2 pounds chicken wings
About 1 quart vegetable oil, for frying
1/4 cup potato starch
1/4 cup Wondra quick-mixing flour
Place the peanut oil, rice wine, soy sauce, salt, sesame oil, MSG (if using), and sugar in a large bowl and whisk to combine. Stir until the salt and sugar have completely dissolved.
Place the chicken wings in the marinade, toss to coat evenly, cover, and refrigerate for 30 minutes.
When the wings are done marinating, pour the vegetable oil into a Dutch oven or a large, heavy-bottomed pot (the oil should be at least 3 to 4 inches deep). Heat over medium-high heat until the oil reaches 350°F on a deep-frying/candy thermometer. Meanwhile, line a baking sheet with paper towels or fit it with a wire cooling rack and set aside.
Combine the potato starch and Wondra in a large bowl. Remove 5 to 7 wings from the marinade and place them in the Wondra mixture. Toss to coat them with a thin layer.
Fry the chicken wings in the oil, adjusting the heat as needed to maintain a temperature of 350°F, until the wings are cooked through and golden brown, about 7 minutes. Remove to the prepared baking sheet to drain, about 3 minutes. Repeat, working in batches, with the remaining wings. Serve immediately with your favorite Korean-style wing sauce.