In a bowl, toss 19 oz chicken wings with 2 tbsp minced garlic and 1 tsp paprika. Set aside.
In another bowl mix together 2 3/4 tbsp soy sauce, 2 tbsp water, 1 tbsp honey, 2 tsp Sriracha, 1 tsp cornstarch, 1/2 tsp pepper, and 1/4 tsp red pepper flakes. Set aside.
Line the air fryer’s basket with foil and fix the corners to make sure no liquid can escape. Add the wings and air-fry at 400°F for 20 minutes.
Flip the wings and pour the sauce over. Cook for another 5 minutes. Flip again, stir gently, and cook for another 3 minutes.
Meanwhile, place 6 oz green beans and 4 oz carrots in a bowl and cover with plastic wrap. Microwave on medium for 4 minutes, then shock in cold water.
When the chicken’s done, carefully lift the foil up and place all into a bowl. Sprinkle with 2 tbsp scallion and 1/2 tbsp sesame seeds, then serve with 3 cups cooked rice and cooked vegetables.