Tasty wings with an asian twist!

canola oil (for frying)
2 cups cornstarch
2 pounds chicken wings (split, wing tip attached)
2 tablespoons sesame seeds (to garnish)
1 bunch scallions (light green and white parts only, thinly sliced, to garnish)
Kosher salt and freshly ground pepper (to taste)
4 tablespoons sesame oil
4 cloves garlic (peeled, minced)
2 tablespoons fresh ginger (peeled, minced)
2/3 cup soy sauce
4 tablespoons honey
1/2 cup light brown sugar
2 tablespoons unsalted butter

In a large heavy bottomed Dutch oven, add 2-3 inches of canola oil and heat to 375ºF. Line a baking sheet with a baking rack and set aside. Preheat oven to 200ºF.
For the Chicken: To a large shallow baking dish, add cornstarch and set aside.
Pat wings dry with paper towels, and season with salt and pepper. Working with a few wings at a time, dredge in cornstarch mixture, shaking off excess. Repeat until all wings are fully coated.
Working in small batches, carefully add prepared wings to oil and fry until golden brown and crispy, about 7-9 minutes. Remove from oil and place on prepared baking sheet. Transfer to oven to keep warm and repeat until all wings are fried.
For the Sauce: In a medium saucepan, over medium-high heat, add sesame oil and warm through. Add garlic and ginger, stirring occasionally, and cook until garlic mixture is fragrant, about 1-2 minutes. Stir in soy sauce, honey, and brown sugar, and bring to a simmer. Allow the mixture to simmer for 7-8 minutes, whisk in the butter, and reduce heat to low to keep warm.
Transfer sauce to a large bowl and add wings. Toss to coat and transfer to a serving platter. Garnish with sesame seeds and scallions and serve.
Tip: Use any leftover sauce to jazz up a stir fry!