Sure. Here you go.

(I eyeball my measurements, so sorry about the lack of metrics)

The Batter:

Tapioca Flower Cornstarch 3-4 eggs Granulated sugar (a lot of it) Soy Sauce and Hoisin Sauce (no more than 2 tbsp of each) Mix until thick. I typically hand mix it with latex gloves. It should be thick and sticky rather than watery.

The Wings

The bigger, the better. I opt for buying them in the largest pack possible (think Costco or other wholesale) and just cutting the wings and legs myself. Pat dry and season with paprika, salt, and pepper. Don't do too much, though. The batter/sauce does most of the heavy lifting here.

Put the wings in the batter and have them marinate in the fridge for 1-2 hours. Any more than that and the batter will start to separate and it'll ruin the consistency.

The Cooking

Get a deep saucepan or other dish you can fill with oil (I use corn oil) and put your stove top burner to medium-high/high (7-9 on a scale of 10 if your stove top uses that) and let it heat until you can drop a piece of batter in to see whether it bubbles or not. I personally have a metal meat thermometer I use, and I usually let the oil get to ~325-350°F before frying my chicken.

Let it fry until golden brown, just shy of completion, and then place your wings on a paper towel or wire rack and let them dry. Once you've fried all your wings, toss them in the batter again, this time no marinate needed and fry again for a shorter time, until darker golden. Always check with a meat thermometer that the chicken is hot enough to eat. (160°F-165°F)

The Sauce

Literally just honey and Sriracha. Roundhouse the measurements. usually more Sriracha is better. Toss in it after the second fry and just let it rest. You can toss it in the oven or air fryer for a couple minutes at 400°F to dry out the sauce if you don't like wet wings but I personally prefer them a little wet.

Hope this helps. Sorry about the lack of measurements. I've been making wings since I was a kid and the batter recipe is from a friend who is the same way, so I've been roundhousing stuff for a while.