Add all of the ★ ingredients to a pot, bring it to a boil, and once it begins to bubble, simmer down the sauce on low heat for about 6-7 minutes.
With a tea strainer or the equivalent, lower the wings into the oil and scoop them out. Repeat this several times for the same effect as deep frying the wings twice. The oil should be at 350℉/180℃.
While scooping out and returning the wings, it's the same as frying them 2 or 3 times. This gives them a crunchy and crispy finish.
While they wings are still hot, coat with sesame seeds and they are done. Be careful because they will be hot!
Story Behind this Recipe
I had wings from Nagoya, and they were so delicious that I wanted to make it at home.
Once large bubbles form on the surface, lower the heat and simmer for 6-7 minutes. By repeatedly scooping up the wings from the hot oil, it'll have the same effect as deep frying them twice. This method can also be used for other fried dishes.