The day before, cut each chicken wing in half at the joint. Make a brine by combining salt with 1 litre of water. Leave chicken in brine for 18-24 hours (do not leave longer than 24 hours). Drain well.
For the glaze, reserve 1 tbsp sesame seeds. Whisk together remaining sesame seeds and all other ingredients in a large bowl. Check seasoning.
Sift dry ingredients into a large bowl. Fill another container with cold water and have a third, empty container ready.
Place chicken into flour mix and toss through. Shake off any excess. Place into water for a few seconds then lift out, drain well, then put back into flour mix for a second dusting. Shake off any excess and place in clean bowl ready for frying.
Heat oil in a wok to 180°C (a cube of bread will turn gold in about 10 seconds). The oil should be deep enough to deep-fry chicken in batches until golden, about 7-8 minutes a batch. Do not overcrowd the wok and ensure oil is hot enough before adding more chicken. Drain well on paper towel.
Dress the chicken with the glaze and serve immediately, sprinkled with remaining sesame seeds.