Whisk together buttermilk, garlic cloves, chilli, salt and sugar and add the chicken wings, making sure they are completely covered in sauce. Leave in the fridge for at least four hours.
In a large bowl mix flour, corn flour and sea salt. Pour in the sriracha and mix roughly with a spoon - you are looking for a lumpy, soft breadcrumb type mixture. One at a time dip the chicken wings into the mixture, making sure they are covered in the mix - the bigger the lumps the better the craggy texture of the batter when fried. Add some of the buttermilk if it's looking dry.
Heat the oil to 160°C/340°F and fry the wings in batches of two or three for around 5 minutes, until really crisp and nicely browned. Set aside on layers of paper to drain the oil.
In a jug whisk together Sriracha, melted butter, lime juice and honey. Drizzle over the sauce and serve with chopped spring onions.