Pat chicken wings dry and rub salt & pepper thoroughly over wings. Refrigerate for at least 1 hour for juicier chicken wings.

Remove chicken wings from refrigerator and rinse the wings. Then pat dry using kitchen towel. This step is important as it will prevent your chicken from being overly salty. Dredge chicken wings in a mixture of cornstarch and rice flour.

Heat oil in a saucepot, then deep fry chicken wings until golden brown. Remove from oil and drain excess oil away.

In a frypan, add all ingredients for the sauce and cook over medium-low fire for a few minutes until the sauce bubbles and thickens slightly. Avoid reducing the sauce mixture for too long, otherwise your sauce will be too viscous. Add chicken wings to the frypan and coat the wings evenly with sauce. Serve.