In a large mixing bowl, mix together the chicken wings, minced garlic, grated ginger, rice cooking wine and salt until evenly coated. Cover and marinate for at least 30 minutes on your counter or overnight in the refrigerator.

Coat the wings. Place the cornstarch in a mixing bowl and individually coat each chicken wing thoroughly. Make sure to cover the entire surface of each wing.

Heat the oil. In a heavy bottomed pot, add about 2 inches deep of vegetable oil. Heat the oil on medium heat until it reaches 345°F or 174°C.

First fry. Using a spider strainer, slowly add a batch of wings and fry them for about 5-6 minutes or until golden brown. Make sure to not add too many wings to crowd the pot. Using a spider strainer, remove the chicken wings and place them on a wire rack over a sheet pan to cool. Scoop out any floating debris from the oil. Repeat with the remaining wings.

Second fry. Raise the temperature of the oil to 375°F or 190°C. Double fry the wings by cooking them in batches again for about 1 minute or until crunchy and golden brown. Using a spider strainer, remove the chicken wings and place them on a wire rack to cool.

Make the sauce. In a large skillet, add the soy sauce, honey, brown sugar, minced garlic, grated ginger, water, rice cooking wine, and pepper. Heat on medium low heat, stirring often until the sauce starts to boil. In a small bowl, mix together the corn starch slurry then add to the soy garlic mixture. Stir until the sauce thickens into a glaze about 1 minute then remove from heat. To finish, add the toasted sesame oil and mix to combine.

Coat the wings. You can coat the wings by either basting the sauce with a brush or placing the sauce and wings into a large bowl and toss them with a wooden spoon.

Serve. Sprinkle some toasted sesame seeds and minced green onion and serve warm.