Season the chicken wings with salt and pepper.
In a measuring cup or small bowl, combine:
1 1/2 Tbsp soy sauce
1/2 Tbsp apple cider vinegar
2 Tbsp sugar
2 Tbsp water
1 tsp sesame oil
1 tsp sriracha
Pour over the chicken wings and toss to coat. Let marinade in the fridge overnight, or at least one hour.
Preheat oven to 450ºF
Line a cookie sheet with parchment paper and place the marinaded chicken wings on the parchment paper, at least 2 inches apart.
Bake the wings for 30 minutes, until they are crisp and cooked through. An internal meat thermometer should read 165ºF
In a small saucepan, combine the remaining ingredients (soy sauce, vinegar, sugar, water, sesame oil and garlic). Cook over medium heat, stirring occasionally, for 4 minutes or until sticky and the liquid coats a spoon.
Toss the baked chicken wings in the homemade sticky sauce and then transfer to a plate.
Garnish with sesame seeds and sliced green onions.