Wash the chicken wings and pat them dry with paper towels. In a bowl, toss them with cornstarch, salt, and black pepper until they’re evenly coated. This helps them fry up nice and crispy.

Heat vegetable oil in a large pan over medium-high heat (around 350°F if you’re checking). Place the wings in a single layer and fry for about 8–10 minutes on each side until golden and crispy. Once done, transfer them to a plate lined with paper towels to drain.

In a small pan, heat a bit of oil over medium heat. Add minced garlic and ginger and cook for 30 seconds. Stir in soy sauce, honey, rice vinegar, and sesame oil. Let it simmer for 1–2 minutes until it thickens slightly.

Add the fried wings to the sauce and toss gently until they’re well coated. Let them cook for another 1–2 minutes so the sauce sticks to the wings.

Place the wings on a plate and sprinkle with chopped green onions if you like. Serve hot and enjoy the crispy, savory, sweet flavor combo.