Start by cutting your chicken wings into smaller pieces, separating them into drumsticks and flats. Pat them dry with paper towels to remove excess moisture, then dust them with cornstarch for that extra crunch. Let the wings sit for a few minutes while preparing your cooking method.

If using the air fryer, preheat it to 360°F (182°C) and arrange the wings in a single layer. Cook for 13 minutes, then flip and continue for another 12 minutes until golden and crispy. For deep frying, heat oil to 350°F (175°C) and fry for about 8 minutes. For oven-roasting, preheat to 400°F (200°C) and bake for about 30 minutes, turning halfway.

While the wings cook, prepare the sauce. In a medium saucepan, combine honey, soy sauce, minced garlic, rice vinegar, Sriracha, tomato paste, and fresh ginger. Heat over medium, stirring frequently until it thickens, about 8-10 minutes.

Once cooked, remove the wings and transfer them to a large mixing bowl. Pour the prepared sauce over the top and toss thoroughly to ensure each piece is coated.

Transfer the coated wings to a serving platter. Best served warm with celery and your favorite ranch or blue cheese dressing.