Sticky Wings

Ingredients:
water | ponzu | chicken wings | potato starch | honey | butter | spring onions | white sesame seeds

Preparation:
Bring the water to a boil along with the ponzu. Add the chicken wings and lower the heat. Cook the chicken wings on low heat for about 20 minutes and let them cool in the liquid. Toss them through the potato starch and deep fry them at 190 degrees for about 3 minutes. Meanwhile, put the kimchee sauce and honey with butter in a bowl. Add the fried chicken wings to this and toss well to make sure there is sauce everywhere. Finely chop the spring onion. Sprinkle the onion and sesame over it.