Honey Siracha Wings

Ingredients

• 12 chicken wings (about 3 pounds), washed and patted dry
• Kosher salt
• Black pepper, to taste
• Cayenne pepper
• 1 cup cornstarch
• 1 tablespoon smoked paprika
• 2 egg whites
• Canola oil, for frying
• 3/4 cup Sriracha
• 1/2 cup honey
• 1 cup ketchup
• 1 teaspoon ginger
• 1 teaspoon sesame oil
• 2 teaspoons rice wine vinegar
• Black and white sesame seeds, for garnish
• Scallion, for garnish
• Heat about 2 inches of oil in a large skillet until it reaches 360 degrees F.
• In a bowl, season the cornstarch with salt, cayenne pepper, freshly ground black pepper and paprika. Stir it.
• Use a separate bowl to season the egg whites with paprika, cayenne pepper, salt and freshly ground black pepper. Mix the eggs.
• Dredge the chicken in the cornstarch mixture and shake off the excess.
• Dip it in the eggs and then into the cornstarch again. Shake off any excess coating and carefully place into the oil.
• Fry the chicken until the skin is crisp and the inside is cooked through to about 165 degrees F (use an internal thermometer to test), approximately 10 minutes. Turn the chicken occasionally.
• Drain the chicken on paper towels.
• In a medium bowl, mix together the Sriracha, honey, ketchup, ginger, sesame oil and vinegar.
• Add the cooked chicken wings to the sauce and coat evenly. Serve garnished with sesame seeds and scallions.