Method

• 1.
  Using a knife, separate a wing at the joint into two pieces. Grip the exposed bone at one end and use a small knife to push all the meat to the opposite end, to form a length of bone topped by a knob of meat, then trim the end of the bone. For the piece with two bones, remove the larger bone. Repeat with remaining wing pieces. (You could ask your butcher to do this for you.
• 2.
  Combine the buttermilk and salt in a bowl. Add the wing pieces and toss to coat. Cover and refrigerate for 3 hours to marinate.

• 3.
  To make the kombu butter, rinse the dried kombu under cold water and very finely chop. Combine with butter and kombu tsuyu, then chill until ready to use.
• 4.
  Half-fill a deep-fryer or large saucepan with oil and heat to 160C. Drain the chicken from the buttermilk, then toss in the rice flour. Deep-fry the chicken, in batches, for 6 minutes or until golden and cooked through. Serve topped with knobs of the kombu butter.