Add 3/4 cup of beer, 2 cloves of grated garlic, white pepper, 1 tablespoon of grated ginger, Sambal Oelek, and salt to a large glass bowl. Whisk to combine.
Add the chicken wings and toss. Cover and refrigerate for 3 hours to overnight.
Attach a thermometer to a heavy-bottomed Dutch oven and add enough canola oil to come up about 3-inches high. Heat to 350 degrees F.
Meanwhile, add the rice flour and cornstarch to a large bowl and whisk to combine.
Toss the marinated wings in the flour mixture. Be sure to allow any extra marinade to drip off before adding to the flour. Toss to coat.
Carefully add the coated wings to the hot oil using metal tongs. Fry for 10 minutes, or until golden brown.
Meanwhile, add the remaining beer, rice wine vinegar, miso paste, honey, squid ink, soy sauce, 2 cloves grated garlic, and remaining 1 tablespoon of grated ginger to a large pan over medium heat. Whisk to combine and let simmer for 8-10 minutes until reduced to about half.
Carefully remove the cooked wings and add to a large bowl. Add hot sauce over the wings and toss until coated. Transfer to a serving platter and garnish with sesame seeds and cilantro.