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Trim the chicken wings, discarding the tips and cutting each wing in half at the joint. Rinse the pieces under cold water, then pat them dry and let them air dry for at least 10 minutes.
Meanwhile, pour canola or peanut oil into a heavy pot, like a Dutch oven, to a depth of 3 inches.
While the oil heats, combine the soy sauce, rice vinegar, brown sugar, honey, ketchup, sesame oil, Thai chili peppers, and seasoning in a small saucepan. Bring it to a boil, then reduce the heat to low and simmer until the sauce slightly thickens, becoming syrupy enough to coat a spoon.
Taste and adjust the spiciness or sweetness as you like, stirring in more minced red peppers or sugar until it's just right.
Dip each cornstarch-coated chicken wing into the wet batter, ensuring it's fully coated. Let any excess batter drip off, then carefully lower the wings into the hot oil.
Fry the chicken in batches for about 10–13 minutes, or until they're a deep golden brown and crisp. Don't overcrowd the pot; leave enough space for the oil to bubble freely. Transfer the fried wings to a paper towel-lined plate to drain.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
