Remove wing tips from wings (the pointy end section). Then cut the remaining wing in half at the joint. You will end up with a piece resembling a small chicken drumstick and the flatter mid wing section.

In a wok, pour in oil until around 7cm deep. Heat wok over a medium heat to 170°C (340 deg°F) and pre heat your oven to 120°C (250 deg°F). Line a baking tray with baking paper and set aside.

In a large bowl mix potato starch and wasabi powder. Working with 3 or 4 pieces at a time toss wings in the potato starch mix until they are coated well. Shake off any excess flour and place in the wok to fry.

Fry for around 8 minutes and then turn the chicken over and fry on the reverse side until cooked.

Remove the wings from the oil, shake off any excess and drain on some kitchen towel. Then place the chicken on the baking tray and place in the oven to keep warm.

Repeat with the remaining chicken wing pieces.

In a small bowl mix mayonnaise and yuzu. Set aside and serve with wings

In a small bowl mix smoked salt and wasabi powder.

When all wings are cooked, sprinkle with wasabi salt and serve immediately with the yuzu mayonnaise.