Pat chicken wings dry. Add to a large bowl with coconut aminos, rice wine vinegar, garlic cloves, grated ginger, kosher salt, ground white pepper, and furikake.
Marinate the chicken wings for at least 30 minutes to overnight.
Once chicken wings are marinated toss in potato starch and shake off excess before cooking.
Air Fryer method: add chicken wings to air fryer basket, spray with cooking oil, cook at 375F for 20 minutes shaking halfway through, afterwards turn air fryer up to 400F and cook for an additional 5 minutes.
Frying method: preheat a large skillet over medium heat. Add in enough oil to cover the bottom of the skillet with 1/4 inch height. Once heated, add the chicken into the skillet but don't overcrowd the skillet. Cook in batches if you need to. Fry for 12-15 minutes flipping halfway through.
Oven method: preheat oven to 450F. Line a baking sheet with parchment paper. Add the chicken wings to baking sheet in a single layer, spray with cooking oil, roast for 20 minutes, flip and roast for an additional 10-12 minutes or until chicken wings are cooked through and golden brown.
Toss the cooked wings in more furikake and serve.