Make the sauce while the chicken wings are baking in the oven.
In a small saucepan, combine honey, garlic, tamari, and sriracha. Heat over medium, stirring until the honey has dissolved into the sauce.
Bring to a boil, stirring occasionally.
Mix the cornstarch and water in a small bowl, whisking until there are no more clumps and add mixture to the sauce, stirring until combined.
Turn the heat to medium-low, and stir until the sauce has thickened. Allow to cook an additional 5-10 minutes.
Cool slightly until ready to toss with the chicken wings.