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Preheat the oven to 450°F. Line a baking sheet with aluminum foil and place a wire rack on it. Spray with nonstick cooking spray.
Place the chicken wings in a large bowl and drizzle with oil. Toss them in the oil until they are coated. Arrange the chicken wings evenly on the wire rack. Bake until golden brown and crisp, about 45-55 minutes, turning the wings over half way through the cooking time.
Add the soy sauce, sesame seeds, honey, brown sugar, sriracha, sesame oil, vinegar, garlic, and ginger into a small pan. Bring the sauce to a boil, then lower the heat to medium and simmer until the sauce is syrupy and coats the back of a spoon, 3 to 4 minutes, stirring occasionally.
Place the wings in a large bowl, pour the sauce on top, and, with tongs, toss until evenly coated. Transfer the wings to a serving platter and sprinkle with the green onion. Serve immediately.