Start by washing the chicken wings well. Use cold water to rinse them off. Pat them dry with a paper towel. The skin must be very dry now. This helps the cornstarch stick better.

Place the dry wings in a bowl. Sprinkle the cornstarch over the top. Toss the wings with your hands. Ensure every wing has a white coat. Shake off any extra starch gently.

Pour oil into your heavy pot. Turn the heat to a medium-high setting. Let the oil reach the right heat. You can test it with a cube. The oil should bubble around the bread.

Carefully place wings into the hot oil. Do not put too many at once. Fry them for about eight minutes. They should look pale and cooked through. Remove them and place on the rack.

Let the oil get very hot again. Put the wings back in the oil. Fry them for another three minutes. They will turn a deep golden brown. This step makes them extra crunchy.

Get your saucepan and place on heat. Add the soy sauce and the honey. Stir in the garlic and the ginger. Let the mixture come to a boil. It will start to look very thick.

Toss the dried peppers into the sauce. Let them cook for one minute only. This releases the spicy oils into glaze. The smell will fill your whole kitchen. It smells like a professional restaurant.

Put the hot wings in a bowl. Pour the sticky sauce over the wings. Toss them quickly with your kitchen tongs. Every wing needs a shiny dark coat. The sauce will stick to the crust.

Move the wings to a serving plate. You can add green onions on top. Serve them while they are still steaming. These are the best wings you will eat. Your friends will be very impressed.