In a bowl, mix the chicken wings, Honey Garlic Sriracha Seasoning (or alternative), lime juice and oil. Mix thoroughly then place in the fridge to set for 30 minutes.

Preheat your fire to a medium high temperature (around 375F) for direct grilling.

Add your chicken wings to the grill and cook for about 4-5 minutes per side until they are 165F internal. Once they are done, pull them off and let them cool for 5 minutes.

As the chicken cools, preheat your fire to high heat (around 425F). Add a dutch oven or large skillet to preheat for 2 minutes, then add your 1 qt of canola oil. Let that heat up until the oil is around 350F.

After the wings have cooled and the oil is preheating, begin dredging them in flour. Mix your flour with more Honey Garlic Sriracha Seasoning until smooth. If you are not using this seasoning, make another batch of the alternative sriracha and lather your cooked wings in the new sauce. Carefully add the wings into the flour and coat them evenly. You might need to do this in 2-3 batches. When finished coating, pull the wings out and tap them on the edge of a bowl to get any loose flour off. Repeat this until all the wings are coated in flour.

Once the oil is hot, add the wings in 2-3 batches and fry for 2-3 minutes until they are golden crispy brown. Between frying the wings, heat up a cast iron skillet with the honey and sriracha sauce. Mix it together thoroughly. When done, pull the wings out of the oil and let cool for 2 minutes. Toss the wings in the honey sriracha sauce until evenly coated.

Serve the wings with sliced scallions, toasted sesame seeds and lime wedges. Enjoy!