Begin by rinsing your chicken wings under cold water. Pat them dry with paper towels. This step is crucial for achieving crispiness. Once dry, place your wings in a large bowl.

Sprinkle the sea salt, garlic powder, and black pepper over the chicken. Toss to coat. Next, add the flour and mix well until each wing is evenly coated. The flour forms that perfect crispy layer when cooked.

In a large skillet, pour enough oil to cover the bottom generously—about half an inch will do. Heat it over medium heat until it shimmers. To test if it’s ready, drop a small piece of bread into the oil; if it sizzles, you’re ready.

Carefully place the coated wings in the hot oil, making sure not to overcrowd the pan. Fry them for about 7-10 minutes on each side, or until they’re golden brown and crispy. Don’t forget to turn them halfway through for even cooking.

While the chicken cooks, grab a small saucepan and set it over medium heat. Add the honey, soy sauce, butter, minced garlic, and grated ginger. Stir until melted and smooth. Let it simmer for a few minutes until it thickens slightly.

Once your wings are crispy and golden, remove them from the oil and place them on a paper towel-lined plate to drain excess oil. Then, transfer them to a mixing bowl and pour the warm honey garlic sauce over them. Toss to ensure each wing is well-coated.

Sprinkle the toasted sesame seeds and sliced scallions over the wings. Serve them hot, and watch as they disappear in an instant!