This recipe provides instructions for making sticky Asian chicken wings. It calls for coating chicken wings in a flour and salt mixture, then frying them in oil until golden brown over about 12 minutes. While the wings fry, a sauce is prepared by combining vinegars, hoisin sauce, honey, ginger, garlic, brown sugar, soy sauce, sriracha, and cornstarch. The sauce is cooked briefly until thickened. Once fried, the wings are tossed with half the sauce and served hot, garnished with sesame seeds and green onions.