With a sharp kitchen knife, split wings into drumettes and flats and set aside in a large mixing bowl
Next, whisk together flour, starch, cayenne, salt & pepper and slowly add water into a pancake-like batter consistency
Take your large mixing bowl and incorporate starch mixture to coat wings and cover and refrigerate for 30 mins to an hr
While chicken is marinating, prepare "soy" garlic sauce in a small saucepot simmering on low sesame oil, garlic, ginger, and coco aminos then whisk in brown sugar and arrowroot starch combined with water
Allow the sauce to simmer on low heat to thicken and begin heating up cooking oil to 350° for frying in a cooking pot
Once cooking oil has reached 350°, remove your wings from the refrigerator and begin frying 6-8 pieces for 8 mins until lightly golden brown
When wings are fried to a light golden brown remove chicken from oil and allow the chicken to cool and rest on a lifted cooling rack (repeat until all wings are cooked)
After wings have rested bring cooking oil to 360-370° and add wings back into the oil to fry for a second time to a medium golden brown
Repeat fry until all wings are double fried, then transfer your wings into a large mixing bowl and toss wings with the "soy" garlic sauce until wings are evenly coated and serve
