Dry the chicken wings with paper towels. Toss them in cornstarch until evenly coated, and arrange them in a single layer in the air fryer basket. Lightly spray with oil.

Set air fryer to 360°F and cook wings for 13 minutes. Flip each wing, reduce temperature to 350°F, and cook for an additional 12 minutes until golden and crispy.

In a medium saucepan, combine honey, soy sauce, garlic, rice vinegar, Sriracha, tomato paste, and ginger. Heat over medium, stirring until it simmers. Cook for 8-10 minutes until thick.

Transfer crispy wings to a bowl and pour the warm sauce over, tossing gently to coat.

Plate the wings and serve hot, garnished with sesame seeds or green onions, with celery sticks and dip.