In a mixing bowl, combine the soy sauce, honey, sriracha sauce, vegetable oil, minced garlic, grated ginger, rice vinegar, salt, and black pepper to create the marinade.

Place the chicken wings in either a resealable plastic bag or a container with a secure lid. Pour the marinade over the wings, ensuring they are thoroughly coated. Seal the bag or container and refrigerate for 30 minutes to allow the marination process.

Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.

Arrange the marinated chicken wings on the prepared baking sheet, ensuring they are in a single layer. Keep the marinade aside for later use.

Bake the chicken wings in the preheated oven for approximately 20-25 minutes or until they are cooked through and have turned crispy. Flip the wings halfway through the cooking time to achieve even browning.

While the wings are baking, transfer the reserved marinade to a small saucepan. Heat it over medium heat until it comes to a simmer and let it cook for 3-5 minutes until it slightly thickens.

Once the wings are done, brush them with the reduced marinade to glaze them and enhance their flavour.

Place the glazed wings onto a serving platter and sprinkle sesame seeds and chopped green onions over the top as a garnish.

Serve the sweet and spicy chicken wings immediately, with extra sauce on the side for dipping.