Step 1

Add the smashed garlic cloves, soy sauce, oil, rice vinegar, scallions, and ginger to a large bowl. Whisk together until evenly combined. Add the chicken wings and let marinate in the refrigerator for 1-2 hours or overnight.

Step 2

Remove the chicken wings from the marinade and dry completely with paper towels.

Step 3

Heat 2 inches oil in a large pot over medium-high heat to 350°F (180°C).

Step 4

In a large bowl, whisk together the flour, cornstarch, and a pinch of salt until well combined.

Step 5

Coat each chicken wing generously with the flour mixture.

Step 6

In small batches, fry the chicken wings in the hot oil for 6-7 minutes, until the skin is golden brown and crispy and the internal temperature of the meat near the bone reaches 165°F (74°C).

Step 7

Use a slotted spoon to remove the chicken wings to a paper towel-lined sheet tray to drain.

Step 8

Make the honey garlic sauce: Melt the butter in a large pot over medium-high heat. Add the garlic and ginger; cook and stir for 2-3 minutes, until softened and fragrant.

Step 9

Add the honey, water, soy sauce, and sriracha.

Step 10

In a small bowl, stir together the water and cornstarch to make a slurry. Pour the slurry into the honey mixture and stir well. Bring to a boil and cook for 2-3 minutes, until thickened.

Step 11

Add the fried chicken wings directly into the sauce and stir until the wings are well coated. Sprinkle with sesame seeds and garnish with scallions.

Step 12

Enjoy!