Preparation

• In a small saucepan, combine the ginger, garlic, mirin, and sake, and bring to a boil over medium-low heat, stirring occasionally. Continue to boil to evaporate some of the alcohol, about 1 minute. Add the soy sauce and sugar, and simmer, stirring occasionally, for 3 minutes. Transfer to a medium bowl and set aside.
• With a paring knife, make a slight slit between the drumette and wingette, being careful not to cut through. Season the wings with 2 tsp. salt, and let rest for 15 minutes.
• Place a rack over a large rimmed baking sheet and set aside. Pour the oil into a large Dutch oven or other heavy-duty pot until two-thirds full.
• Heat the oil to 310°F. Fry the chicken in batches until the outside is deep golden, about 4 minutes. With a slotted spoon, transfer to the prepared rack and let rest for 5 minutes.
• Increase the oil temperature to 370°F. Fry the wings a second time in batches until cooked through and crisp, about 2 minutes. Remove the wings from the oil with a slotted spoon, and toss in the sauce to coat. Transfer to a serving bowl, season generously with pepper, and sprinkle all over with the sesame seeds. Serve immediately.