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1
Special equipment: a deep-fry thermometer
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For the glaze: In a pot on medium-high heat, add the root beer, ketchup, sugar, lime juice, garlic and ginger.
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Whisk together until the mixture begins to boil and the ketchup and sugar are dissolved into the root beer.
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Lower to a simmer and when it begins to reduce in volume and thicken, turn off the heat and add the pepper.
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Allow to steep in the residual heat for 10 minutes, then discard the pepper and stir the glaze.
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6
For the wings: In a large paper bag, add the flour, cornstarch, a nice pinch of salt and a few grinds of black pepper.
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Crimp it shut and gently toss it to mix the contents.
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In batches, add a few wings and toss them from side to side to fully coat.
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Remove to a wire rack and allow to rest until the flour soaks into the skin, about 15 minutes.
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Repeat the process for 2 dry coats.
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11
After the second resting period, the wings are ready to fry.
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12
In a deep fryer or deep heavy pot, add enough oil to fill to about 4 inches.
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Heat the oil until a deep-fry thermometer registers 350 degrees F. Add the wings in batches to keep the temperature and fry each batch 12 minutes.
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14
Remove the wings to a paper towel-lined plate and sprinkle immediately with a pinch of salt.
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15
In batches, add a bit of the glaze to a large bowl and a few wings, then toss them to coat.
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16
Remove the wings to a platter, top with a spritz of lime and a sprinkle of sesame seeds and serve.
