2½ pounds whole chicken wings, separated at the joint
2 cups buttermilk
1 cup rice flour (such as Bob's Red Mill brand)
¼ cup plus 2 tablespoons cornstarch
¼ cup plus 2 tablespoons all-purpose flour
1 tablespoon kosher salt
2 quarts vegetable oil, for frying
¾ cup honey
¾ cup fresh lime juice
¼ cup plus 2 tablespoons fish sauce
¼ cup scallion, white and light green parts only, thinly sliced
¼ cup thinly sliced serrano chile (with or without seeds)
1 tablespoon plus 1½ teaspoons salt
1½ teaspoons ichimi togarashi or red pepper flakes
1½ teaspoons minced garlic
¼ cup cilantro leaves, roughly chopped
¼ cup mint leaves, torn
1. In a large bowl, mix the chicken wings with the buttermilk. Cover the bowl with plastic wrap and refrigerate for 12 hours.
2. Place the wings in a strainer and drain for 10 minutes. Preheat the oven to 350˚ and line 2 large rimmed baking sheets with parchment paper.
3. In a large bowl, whisk the rice flour with the cornstarch, flour and salt; toss the wings in the rice-flour mixture until well coated. Bake the wings on the prepared baking sheets until they are cooked through and the rice-flour breading is dry, about 20 to 25 minutes. Discard the remaining flour.
4. In a large bowl, whisk the honey with the lime juice, fish sauce, scallion, serrano chile, salt, ichimi togarashi and garlic. Set aside.
5. In a deep fryer or deep, heavy pot, heat the vegetable oil to 350˚. Working in batches, fry the wings until golden and crisp, about 3 minutes per batch. Transfer the wings to a paper-towel-lined plate and repeat with the remaining chicken.
6. Toss the wings in the honey-lime sauce and transfer to a serving dish. Garnish with the herbs and any sauce that remains in the bowl. Serve immediately.