Season chicken wings with salt, cover, and chill at least 8 hours and up to 1 day.
Bring garlic, ginger, soy sauce, gochujang, brown sugar, lemon, honey, wine, vinegar, and pepper to a boil in a medium saucepan over medium-high heat; reduce heat, and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Strain sauce through a fine-mesh sieve into a medium bowl; discard solids. Set sauce aside.
Place potato starch in a large bowl. Pat chicken wings dry with paper towels; add to potato starch and toss until evenly coated.
Fit a large cast-iron skillet or other heavy straight-sided skillet (not non stick) with deep-fry thermometer; pour in oil to measure 1” and heat over medium-high heat until thermometer registers 325 degrees.