1/2 cup honey
1/2 cup sriracha
1/4 cup soy sauce
1 tablespoon sesame oil
Juice of 1/2 lime (about 1 tablespoon)
Canola or peanut oil, for frying
1 3/4 cups cold water
1 cup cornstarch
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 pounds chicken wings (14 to 16 pieces), split and tips removed
2 scallions, thinly sliced on an angle, for garnish
Whisk together the honey, sriracha, soy sauce, 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. Transfer to a large bowl and set aside.
Fill a 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, 2 teaspoons salt and 1/4 teaspoon 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; work in batches and try to keep the wings separated in the oil. Fry until golden, adjusting the heat as necessary to keep the oil temperature at 350 degrees F., 8 to 9 minutes per batch. Remove the chicken with a spider or slotted spoon and set on the prepared wire rack to drain briefly. Then, while the wings are still hot, toss them in the honey-sriracha sauce to evenly coat. Transfer to a serving plate and sprinkle with the scallions.
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