Pat wings completely dry with paper towels.

In a large bowl, toss wings with baking powder, salt, white pepper, cornstarch (if using), and oil.

Arrange on a wire rack over a baking sheet to allow air circulation.

Bake at 425°F (220°C) for 45–50 minutes, flipping halfway, until golden and crispy.

Alternative: Air-fry at 400°F for 20–25 minutes, shaking halfway.

2. Make the Miso-Beurre Blanc

In a small saucepan, simmer white wine and shallots over medium heat until reduced by half (~3–4 minutes).

Lower heat and whisk in miso paste until dissolved.

Reduce heat to low. Gradually add cold butter cubes, whisking continuously until the sauce emulsifies into a smooth, glossy texture.

Stir in yuzu juice, soy sauce, white pepper, and cream (if using). Keep warm but do not boil.

3. Serve