For the agrodolce sauce: Combine the vinegar, shallot, sugar, peppercorns, mustard seeds and salt in a high-sided skillet. Bring to a boil over high heat and cook until reduced by half and syrupy, 10 to 12 minutes. Remove from the heat, strain into a large heatproof bowl and set aside.
For the wings: Line 3 rimmed baking sheets with wire racks.
Pour 6 inches of oil into a large Dutch oven. Clip a deep-fry thermometer to the side and heat the oil to 375 degrees F (or use a deep fryer).
Meanwhile, divide the wings between 2 of the prepared baking sheets. Sprinkle the wings with salt.
For the coating: Whisk together the cornstarch, baking powder and salt in a medium bowl. Dredge each wing in the cornstarch mixture and return to the racks.
For the batter: Whisk together the rice flour, cornstarch and baking powder in another medium bowl. Whisk in 1/2 cup water and the vodka. Working in batches of about 6 wings, dip each dredged wing into the batter and then place directly into the hot oil. Fry until cooked through, about 5 minutes. Remove the fried wings to the third prepared baking sheet. Continue dipping and frying until all the wings are cooked. Keep the oil over the heat.
For the garnish: Line a plate with paper towels. In the same oil the wings cooked in, carefully add the parsley and basil leaves and fry until crinkly and darker in color, about 15 seconds. (Be careful! The oil may spatter. When adding, step back and away from the oil.) Remove to the prepared plate.
Once all the wings are fried, use tongs to dip each wing into the agrodolce sauce and place on a platter. Garnish with the fried herbs and get ready to get sticky!