In a mixing bowl, combine both flours and spices.
Dredge chicken wings in the flour mixture to get a fine light coat.
Heat oil in a deep pot. Fry chicken wings, in batches if necessary, about 5 min each until cooked through but slightly pale.
Remove, and shake any excess oil off and allow to cool.
In a small saucepan, add the water, ginger, soy sauce, vinegar, and sugar and bring to boil.
Add the honey and chili and reduce by half until it has a thick syrup-like consistency and set aside.
Re-fry the wings until crispy golden-brown, about another 5 to 8 minutes. Drain on frying rack or paper towels.
Toss the wings in the spicy soy ginger glaze. Top with sesame seeds to serve, if desired.
Chicken Wings (wings cut at the joints, washed and pat dry)
½ cup Golden Cloud Cake Flour
½ cup Liberty Corn Flour
1 tbsp Robertsons Chicken Spice
For the dunking sauce