Honey Sriracha Tossing Sauce:
In a large skillet or saucepan, pour in teriyaki glaze over medium heat. Heat until bubbling, whisking constantly. Add honey and Sriracha, and continue whisking until sauce is reduced to a glaze. Remove from heat and whisk in the butter cubes slowly until melted. Once cool, transfer to a plastic container with a snap on lid. Sauce will hold for several days and can be scaled to desired quantity for production. Adjust Sriracha sauce up or down depending on desired degree of heat.
Soy Lime Marinade:
In a 400-hotel pan, whisk together soy sauce and lime juice. Add the chicken wings and toss to coat. Marinate in the refrigerator for 4 to 24 hours, tossing occassionally to recoat wings. When ready to dredge in cornstarch, drain wings in a colander and discard marinade.
Chicken Wings:
Pour cornstarch into a medium to large mixing bowl and drop in desired number of wings. Toss to coat wings completely with cornstarch. Using a spider, pick up the wings and shake off extra cornstarch. Deep fry for several minutes at 350°F, time will vary based on number of wings in fryer, until golden brown and an instant read thermometer reads 165°F.
Tossing Wings to Order:
Empty hot wings into a clean mixing bowl, add approximately 1 ounce of sauce per wing and toss to coat. Arrange on a rectangle plate and garnish with sesame seeds.
