In medium sauté pan over medium heat, add 2 tbsp of canola oil and ginger. Cook for 2 minutes. Add sesame oil, agave, soy sauce, ketchup and sriracha, and continue to cook for 2 more minutes. Remove from heat.
In large sauce pot or fryer, heat 3 inches of the canola oil—or enough to prevent wings from touching bottom of the pan—to 350 degrees F. Add wings to oil and cook for about 3-4 minutes, or until crispy and golden brown. Remove wings from oil and drain on paper towels.
Add the wings to the sauce. Garnish with chopped scallions and sesame seeds.