Sriracha Honey Wings

​Ingredients 
12 chicken wings, (about 3 pounds), washed and patted dry
Kosher salt and cayenne pepper 
1 cup cornstarch 
1 tablespoon smoked paprika 
2 egg whites 
Canola oil, for frying 
1 cup Sriracha 
½ cup honey 
1½  cup ketchup 
1 teaspoon ginger 
1 teaspoon sesame oil 
2 teaspoons rice wine vinegar 
Black and white sesame seeds, for garnish 
Scallion, for garnish 

Directions 
Season the chicken with salt, cayenne pepper. In a separate bowl, season the cornstarch with salt, cayenne pepper, and paprika. 

Heat about 2-inches deep oil in a large skillet until it reaches 350ºF. 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 and carefully place into the oil. Fry the chicken until the skin is crisp and the inside is cooked through, about 10 minutes; turning occasionally. Drain the chicken on paper towel. 

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, and serve. Garnish with sesame seeds and scallion. Cook with soul. Eat with pleasure!