1/2 cup honey
1/2 cup soy sauce
1/4 cup sriracha
2 Tbls. ketchup
1 Tbls. rice wine vinegar
1 Tbls. lime juice
1/4 tsp. sesame oil
Canola or peanut oil, for frying
1 3/4 cups cold water
1 cup cornstarch
1 cup all-purpose flour
1 tsp. kosher salt and freshly ground black pepper
1–2 pounds chicken wings
1 bunch scallions, sliced for garnish
sesame seeds for garnish
Whisk together the honey, sriracha, soy sauce, ketchup, rice wine vinegar, sesame oil and lime juice in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the sauce comes together, about 5 minutes. Turn off heat.
Fill a deep fryer or large Dutch oven halfway with canola oil and heat over medium-high heat to 350 degrees F. Place a wire rack in a rimmed baking sheet and set aside. Whisk together the cold water, cornstarch, flour, salt and pepper in a large bowl until smooth. Add the chicken and toss to coat.
Lift the chicken pieces out of the batter one at a time, letting the excess batter drip back into the bowl, and gently place in the hot oil. Working in batches, fry the chicken until golden, 8-10 minutes. Adjust temperature as needed to keep oil at 350 F.
Remove the chicken and set on the prepared wire rack. Turn honey sriracha mixture on low and add the wings, tossing them until coated.
Transfer to a serving plate and sprinkle with the scallions and sesame seeds.