In a bowl, place the chicken wings and sprinkle with 2 tsp table salt. Set aside to cure to 30 minutes minimum.
In the meantime, in a saucepan, over low heat, warm up the teriyaki sauce with the ginger, garlic, chilli until the texture is coating the spoon or glazing. Remove from the heat and set aside to cool.
Next, preheat a deep fat fryer to 160 (or air fryer to 140˚C.).
Place the chicken wings in a colander and rinse the salt under tap water.
Transfer the chicken on kitchen paper and dab to remove any humidity.
Place back in a clean dry bowl and sprinkle over the corn flour.
Toss to combine evenly.
Place the wings in the fryers and cook for 8-10 minutes until lightly cooked through. ( 10 minutes in an air fryer)
Remove from the baskets and set aside on kitchen paper or in a colander to remove excess oil, humidity and to cool.
Once ready to serve the wings, increase the temperature of the fryer to 200˚C ( air fryer 220˚C).
Fry the chicken in small batches for 2-3 minutes to ensure perfect and quick crispiness of the skins. ( 5-8 minutes in the air fryer)
Transfer the wings directly to the bowl, drizzle some teriyaki glaze and sprinkle with sesame seeds.
Quickly toss to coat and serve immediately to keep the crispiness on the wings.