Preheat oven to 425°F (220°C).

Combine corn starch, flour, salt, pepper, and garlic powder for the dredge.

Toss chicken wings in the dredge until fully coated.

Arrange wings in a single layer in a glass baking dish, ensuring spacing between them.

Bake for 20 minutes, then flip the wings and bake for another 15 minutes.

Heat cooking oil in a deep pan on the stovetop to approximately 375°F (190°C).

While the wings are baking, prepare the sauce in a separate saucepan.

Whisk together rice vinegar and cornstarch in the saucepan before heating.

Add corn syrup, sugar, Tuong ot ya, soy sauce, lemon juice, ground ginger, salt, minced garlic, hoisin sauce, and sriracha to the saucepan.

Simmer the sauce, stirring frequently, until it thickens and becomes bubbly (about 10 minutes).

Remove the wings from the oven.

Fry the wings in batches in the hot oil for about 90 seconds per batch, turning them multiple times to ensure even cooking.

Remove wings once they are golden brown and place them on a paper towel-lined plate.

Dip the fried wings in the sauce in batches.

Use tongs to remove the sauced wings and place them on a serving plate.

Garnish with sesame seeds (optional).