Add marinade ingredients to a mixing bowl and whisk to combine
Rinse and pat dry chicken wings. Put chicken in ziplock bags or sealable containers. Pour marinade over chicken, coating thoroughly. Leave in refrigerator to marinate for 1 hour.
In a large bowl, coat the chicken wings in cornstarch
Heat 1-2 inches of cooking oil in a large pan or wok. When the oil reaches 340°F, carefully add the cornstarch-coated wings one by one. Avoid overcrowding by frying in batches of 4-6 wings at a time.
Turn the wings regularly and cook until golden brown and crunchy, about 10 minutes
When chicken is done, place on paper towels or wire rack to dry and cool. Continue to work in batches until all the chicken is cooked
Keep oil at 340°F and carefully place all the chicken back in the oil at once. Deep fry until dark golden brown, about 10 minutes. Place wings back on a wire rack to dry and cool.
Heat a small pan over medium heat. Add all sauce ingredients, combine thoroughly, and allow to simmer for 2-3 minutes.
Stir in chicken and sesame seeds, coating thoroughly
Remove from heat and serve immediately