Lola, SeattleTom Douglas's Seattle-based culinary empire now includes a bakery and four restaurants. The Greek-inspired Lola is his latest.Plus: More Chicken Recipes and Tips
In a large pot, heat 2 inches of oil to 350° over moderately high heat. In a large resealable plastic bag, combine the flour and cornstarch and season well with salt and pepper. Add the wings to the bag; shake well to coat. Transfer the wings to a strainer set over a bowl; shake to remove any excess flour. Fry the wings, in batches if necessary, until golden and crisp, about 12 minutes. Drain on paper towels.
Grate the ginger into a fine mesh strainer set over a bowl; press on the ginger to extract the juice. In a large bowl, whisk 1 1/2 teaspoons of the ginger juice with the honey, harissa, lime juice, 2 teaspoons of the cilantro and salt and pepper.
Add the wings to the honey– harissa sauce and toss to coat. Transfer to a platter, sprinkle with the remaining cilantro and serve.