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.