Whisk together the honey, sriracha, Jin Gin, soy sauce, lime juice and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the sauce comes together, about 5 minutes. Transfer to a large bowl and set aside
Coat the wings in the flour and salt mixture, dust off any excess flour.
Heat oil in a large pan or deep fryer to 190C. Deep fry chicken wings in oil until done, about 10 minutes.
Remove chicken from pan or deep fryer and drain on paper towels.
Toss the wings into the sauce and serve with sour cream.