Pat wings dry with paper towels. In a large bowl, combine buttermilk, 1 tbs kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp hot sauce (if using). Add wings and toss to coat fully. Cover and refrigerate at least 1 hour, preferably 3–4 hours or overnight for best flavor and tenderness.

Prepare dry coating

In a shallow dish or large bowl, whisk together all-purpose flour, cornstarch, baking powder, paprika, onion powder, garlic powder, 0.5 tsp black pepper and 1 tsp kosher salt. Set the coating aside near your frying station.

Fry the wings

Heat oil

Pour neutral oil into a heavy-bottomed skillet or a deep pot to a depth of about 1.5–2 inches (enough to partially submerge wings). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test with a small pinch of flour — it should sizzle immediately and brown in about 30–40 seconds.

Coat and fry in batches

Working with a few wings at a time, remove wings from the buttermilk, letting excess drip off, then dredge thoroughly in the dry coating, pressing the flour mixture onto the skin so it adheres. Shake off excess. Carefully add wings to the hot oil without overcrowding — fry in batches of 6–8 pieces depending on pot size. Maintain oil temperature around 325–350°F (160–175°C). Fry for 10–12 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). For extra crispness, remove wings after initial fry, let rest 2–3 minutes, then increase oil to 375°F (190°C) and double-fry 1–2 minutes until very crisp. Transfer fried wings to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.

Make the chili sauce

In a small saucepan or skillet, combine chili garlic sauce, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and 2 tbs water. Whisk to combine. If you prefer a slightly thicker glaze, dissolve 0.5 tsp cornstarch in an additional 1 tbs cold water and add to the pan. Bring the mixture to a gentle simmer over medium heat, stirring constantly until glossy and slightly thickened, about 2–3 minutes. Taste and adjust: add a little more honey for sweetness or more chili sauce for heat.

Toss and finish

Place the hot fried wings in a large clean bowl. Pour the warm chili sauce over the wings — start with about three-quarters of the sauce and toss gently to coat each wing evenly. Add more sauce if you prefer heavier coating. Transfer wings to a serving platter.

Sprinkle toasted sesame seeds and sliced scallions over the sauced wings. Serve immediately with lime wedges on the side for squeezing, if desired.