In a bowl, whisk together the chicken stock, bean paste, ketchup, 6 tablespoons cornstarch, chile sauce, honey, light soy sauce, brown sugar, dark soy sauce and garlic. Add the chicken wings to the bowl, toss and let marinate for 1 hour.
Heat the oil to 350 degrees F in a large saucepan or deep-fryer.
In a bowl, combine the 2 cups cornstarch, and the sesame seeds, dried chiles, salt and pepper. Remove the wings from the marinade (reserving the marinade) and dredge in the cornstarch mixture, coating well.
Working in batches, deep-fry the wings until golden brown, 5 to 7 minutes. Drain on paper towels. Garnish with scallions and sesame seeds.
Pour the reserved marinade into a saucepot. Bring to a boil, reduce the heat and simmer for 5 minutes, until thickened. Serve as a dipping sauce for the wings.
Recipe courtesy of Ching-He Huang