Wash the chicken wings under running water and make 2-3 deep cuts on the thick parts.

Mix 2 tbsp rice wine, 2 pinches of salt, and a pinch of black pepper with the chicken wings. Refrigerate for 30 minutes.

Combine 2 tbsp sugar, 2 tbsp rice wine, 2 tbsp soy sauce, and 1 tbsp honey in a bowl. Stir until the sugar dissolves.

Place 100ml cornstarch in a plastic bag, add the marinated chicken wings, and coat them evenly by pressing and shaking the bag.

Heat a generous amount of cooking oil in a frying pan and fry the coated chicken wings for about 10 minutes.

Drain the fried chicken wings on a rack or paper towel to remove excess oil.

Pour the prepared sauce into a pan and bring it to a boil. Add the fried chicken wings and quickly toss them in the sauce.

Serve the Teriyaki Chicken Wings as a party dish, snack, or family meal.