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1
Place a wire rack in a rimmed baking sheet and set aside.
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2
Fill a large Dutch oven halfway with oil and heat over medium-high heat to a temperature of 350 degrees F.
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3
Whisk together the honey, sriracha, soy sauce, lime juice and sesame oil in a small saucepan and bring to a boil over medium heat.
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4
Reduce the heat to low and simmer until the sauce comes together, about 5 minutes.
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5
Transfer to a large bowl and set aside.
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6
Whisk together the cornstarch, flour, 1 3/4 cups cold water, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl until smooth.
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7
Add the chicken and toss until completely coated.
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8
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; try to keep the pieces separated.
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9
Fry in batches until golden, adjusting the heat as necessary to keep the oil temperature at 350 degrees F, about 8 or 9 minutes per batch.
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10
Remove the chicken with a spider or slotted spoon and set on the rack on the baking sheet to drain.
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11
While the wings are still hot, toss them in the honey sauce to evenly coat.
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12
Transfer them to a dutch oven and serve with sesame seeds and scallions scattered over the top.
