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Bring a pot of water to a boil. Salt aggressively, it should taste almost like seawater. Add the edamame and cook 4 to 5 minutes until just tender. Drain well and pat dry.
Heat a wide dry skillet over the highest heat possible until smoking. Add the edamame in a single layer, do not crowd, work in batches if needed. Let sit completely undisturbed 1 to 2 minutes until the pods blister and char on the outside. Toss once and blister the other side 1 minute. Remove and set aside.
Reduce heat to medium. Add the butter and let it melt. Add the garlic and cook 20 to 30 seconds until fragrant and just golden. Add the chili crisp, soy sauce, honey, sesame oil, and sugar. Stir and let sizzle 20 seconds.
Return the edamame to the pan. Toss aggressively until every pod is fully coated in the glossy sauce, 30 to 60 seconds.
Pile the edamame high in a wide shallow bowl. Spoon any remaining sauce from the pan over the top. Finish with toasted sesame seeds, an optional extra chili crisp drizzle, and optional red chili slices.